Wife and I just do a Butterball boneless turkey breast, with a southwestern rub and orange juice basting sauce.
Dressing made on the side with cognac cranberry sauce is my wife’s task.
Plenty of food for the two of us.
One year I decided to just do a turkey breast. Then, last minute, there were a few more guests. So I had to buy another one. Spent more for the two breasts than I would have for the whole turkey.
Still, all the ‘best’ meat and not so cumbersome to move around and carve, etc.
I put the whole thing in the fridge after the meal on Thursday. Then it takes me about an hour to warm up the carcass and pull the meat off. A pile for sandwiches and the rest gets made into turkey and noodles. But usually a couple weeks after Thanksgiving when the overloaded-with-turkey feeling has waned.