Thanksgiving/ Turkey

Roasted Turkey for Two with Gravy

On the menu tonight – Roasted Turkey for Two!

Every now and then you don’t have the entire family over or can’t make it to a big Thanksgiving gathering, but you still want the turkey without cooking an entire bird. This recipe is for you!

Your grocery store likely has turkey parts in addition to the entire bird. The great thing about this is if you like dark meat, just get the dark meat. Want white and dark meat… you get the idea.

One of the tricks to a great turkey dinner is the brine. Brine your turkey at least a day prior to cooking. What’s a brine you ask? A brine is liquid and spices you soak the meat in. There are as many brine recipes as there are opinions, but I keep mine simple. I’m not 100% I can taste all the ingredients I’ve put in brines before, so I just use water, salt, peppercorns, and sugar. Amounts? It depends on how much meat you are brining. As long as you can cover the meat with liquid that is enough.

Since you aren’t cooking at giant bird, it isn’t going to take as long to fully cook. Also, you’ll have more room in the oven for the side dishes. Score!

If you want to cook a smaller Thanksgiving feast, I hope you will try my version of roast turkey!

Roasted Turkey for Two

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By Patrick Dulmage Serves: 2-4

Roasted Turkey for Two


  • two turkey thighs
  • two turkey legs
  • 2 tsp fresh or dry thyme, divided
  • 1 tsp sage
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 - 1 lemon, sliced (It will depend how much turkey you end up using and how lemony you like it. Start with a half lemon)
  • 4-5 Tbsp butter
  • salt
  • pepper
  • 1 onion thickly sliced
  • 2 stalks celery cut into thirds, include the greens
  • Gravy:
  • 1 cup Turkey drippings
  • 4 Tbsp butter
  • 1/4 cup flour



A day before cooking, put the meat in a container that will allow you to cover with liquid


Add the meat, water, about a quarter cup of salt, a quarter cup of sugar, and about 20 peppercorns to the container


The day you are going to cook take the turkey out and pat it dry


Pre-heat oven to 350 degrees


In a bowl, add the spices and mix thoroughly


In another bowl mix the softened butter with 1tsp thyme


Put a pat of butter under the skin of each piece of turkey and mash it around so it isn't one big clump. Continue putting the butter mixture under the skin of each piece until it's gone


Season the turkey on all sides with the dry spice mix


Put the onion, celery, and lemon in the bottom of the baking dish


Put the turkey, skin side down on top of the onion, celery, and lemon


Put in the oven and bake for about 30 minutes, covered


After 30 minutes, flip the turkey so the skin side is up and bake another 30 minutes or until temp has reached 160-165 degrees. We want nice brown skin


Once the turkey is finished, it's time to make the gravy.


In a sauce pan, heat the butter over medium heat


Add the flour slowly to make the roux


Slowly add the juices from the dish you cooked the turkey and whisk to avoid any lumps


Continue adding the liquid until you have the consistency you want while whisking


Once you have the consistency you like, put in a gravy boat and serve

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