Beth Dooley’s tips for a traditional Thanksgiving, minus the big bird

Small Thanksgivings are the watchword this year; the recommendation from the state is to celebrate only with those in your immediate household. That changes things for those who, like Beth Dooley, are used to big gatherings. 

She's been thinking about how you can make it as festive as possible, for as few as is necessary. Dooley joined MPR News host Tom Crann with tips on creating a traditional meal without the 15-pound turkey. Click play on the audio player above to hear their conversation.

And here are a few recipe recommendations for your Thanksgiving celebration on a smaller scale:

Roast turkey thighs

Serves four 

Roast turkey thighs are the easiest part of this bird to work with, they tend to stay juicy and are less likely to overcook. For white meat lovers you can roast a turkey breast alongside, though it will be done in less time.

• 1-1/2 to 2 pounds turkey thighs

• 2 tablespoons melted butter

• Generous sprinkling coarse salt

• Generous sprinkling black pepper

Preheat the oven to 400 degrees. Place the turkey thighs, skin side up, on a roasting pan or rimmed baking sheet pan. Drizzle with the melted butter and sprinkle with the coarse salt and black pepper. Roast until the skin is nicely browned and the juices run clear when pricked with a knife about 50 to 70 minutes. An instant read thermometer inserted into the thickest part of the meat should read 165 degrees. Remove, allow to rest for five minutes before carving.

Turkey breast

Serves four to six

It’s best to brine a turkey breast. Buttermilk, yogurt, or in a traditional salt-sugar brine, before roasting.

• 2 cups buttermilk or whole milk yogurt

• 1 tablespoon coarse sea salt

• 1/2 turkey breast (about 2-1/2 pounds)

A day or two before cooking, put the turkey breast into a plastic bag and add the buttermilk or yogurt and salt and move it around to be sure all of the turkey is covered with the mixture. Place the turkey in the plastic bag in the refrigerator to marinate overnight. 

Preheat the oven to 400 degrees. Remove the turkey from the marinade and scrape off as much as you can. Discard the buttermilk or yogurt. Place the turkey, skin-side up,  on a roasting rack or a rimmed baking sheet and roast until the skin is crisped and browned and the juices run clear when pricked with a knife, about 45 to 50 minutes. An instant read thermometer inserted into the thickest part of the breast should read 150 degrees. Remove and allow to rest five minutes before serving. 

Maple-miso vinaigrette for side dishes and salads

Makes 1 cup

Keep this simple vinaigrette handy to drizzle over roasted veggies and toss into sautéed vegetables.

• 1/4 cup mild miso (yellow or white)

• 1/4 cup maple syrup

• 1/4 cup rice wine vinegar

• 2 tablespoons vegetable oil

• 2 tablespoons toasted sesame oil

In a small bowl, whisk together the miso and maple syrup, then whisk in the vinegar and finally, the vegetable oil and toasted sesame oil. Store in a covered jar in the refrigerator for a month.