Get ready for Thanksgiving

inRich.com
Published: November 20, 2008

In today’s economy, people are looking for ways to cut corners. That includes food costs, and Thanksgiving is no exception.

Food prices—from eggs to milk to meat—have increased more than 4 percent this year, according to the U.S. Department of Agriculture.

The cost of a traditional Thanksgiving dinner has increased even more—by 12.6 percent, according to the Farm Bureau of Virginia.

But with careful planning, you can dress up Thanksgiving dinner without blowing the budget.

The good news is that the Thanksgiving meal is built on a foundation of pantry items and traditional foods—pumpkin puree, canned vegetables, stuffing mixes and canned broth—that frequently go on sale.

Fresh vegetables such as potatoes and sweet potatoes also can be picked up now and stored until the big day. And don’t forget the turkey. Frozen turkeys can be found for less than $1 a pound. Some are nearly free. Many stores have special deals on the big birds.

Whether you’re planning your first Thanksgiving or looking to dress up your traditional holiday feast with minimal costs, this guide offers suggestions and pricing for making basic turkey, mashed potatoes, stuffing, gravy and rolls for 12. For the turkey: Expect to pay about $20 for a 16-pound turkey. Figure 1¼ pounds of turkey per person. Frozen birds and store brands are often on sale.

If you are buying a frozen turkey and brining it, try to find one that has the least amount of added solution such as broth so it’s not too salty. Dissolve 2 cups of salt and ½ cup sugar in 2 gallons water in a large bucket or stock pot large enough for the bird. Brine (soak) 24 hours before roasting.

For the potatoes: Expect to pay about $3 for a 5-pound bag of Yukon Golds. They’re the best choice for making creamy mashed potatoes and most potato gratins and casserole-type dishes.

Basic mash: You will need about 4 pounds, or about 12 potatoes, to make enough mashed potatoes for 12 servings (about 2/3-cup per serving). Whip up the cooked potatoes with 1 cup of milk or half-and-half, 1 stick of butter, salt and pepper to taste.

The dressing: If you’re making it from scratch, expect to pay about $2 for a 1-pound loaf of sourdough bread or day-old bread. A bag of celery is going right now for about $1.50. A pound bag of seasoned bread cubes is about $3.

For the gravy: Keep it simple. Use pan juices from roasting turkey, along with two packages of turkey gravy mix. The gravy packs are as inexpensive as 50 cents in some places.

Be sure to let the pan juices sit long enough to skim the fat off the top.

Rolls and cranberry relish: Brown-and-serve rolls are about $1.75 for a package of 12. A can of cranberry sauce is under $1.50. For cranberry sauce, pour the whole sauce into a bowl and give it a garnish of orange peel.

For the pumpkin pie: Don’t waste your time with fresh pumpkin; canned is just fine. Using your usual pumpkin pie recipe, try substituting canned candied yams for half of the pumpkin; some cooks say it makes for a better texture for the pie and adds nothing to the cost. Add a couple of teaspoons of finely minced orange zest for extra flavor. And no one is going to complain if you use a non-dairy whipped-creamed substitute for the topping.