Budget Bytes author Beth Moncel builds a complete Thanksgiving dinner for two around a 2.5 pound bone-in, skin-on turkey breast roasted at 350 degrees Fahrenheit to an internal temperature of 165, and the recipe card puts the cost at 22.31 dollars for the meal, or 7.43 dollars per serving. She says the whole menu took her about two hours and suggests 2 to 3 hours for most cooks.
This guide to Thanksgiving for two uses that menu as the base, adds food safety rules from the University of Florida’s IFAS Extension (24 November 2025), and gives a timeline you can follow on Thursday, 26 November 2026. The Budget Bytes page shows no publication date and the cost is a blogger’s figure, so treat it as a rough guide. Swaps and extras marked as ours are suggestions, not tested recipes.
The Menu and Portions
Budget Bytes lists a main, five sides and optional extras. The author says each recipe is a separate step, so you can skip dishes or scale up the ones you want more of.
| Dish (Budget Bytes) | Portion note |
|---|---|
| Roasted turkey breast with stuffing | 3 to 4 servings |
| Candied sweet potatoes and roasted Brussels sprouts | One sheet pan |
| Small-batch mashed potatoes | About 2 to 4 servings |
| Stovetop green bean casserole | About 2 to 4 servings |
| Mushroom herb gravy | Made last |
| Optional extras | Cranberry sauce, mini pumpkin pies, a grazing board, cranberry cream cheese dip, apple cider mimosas |
Recipe cards list 3 to 4 servings for the turkey, so two people get a meal and leftovers.
Choosing the Turkey
The author uses a 2.5 pound bone-in, skin-on turkey breast. A commenter boned out the breast when a bone-in one was not available, and another made turkey thighs instead and liked the result. Those comments are not part of the recipe, so cooking times for them are not tested here.
| Option | Note |
|---|---|
| Bone-in turkey breast | The Budget Bytes method: 350 F to 165 F internal |
| Boneless small breast | A commenter used it without a stated time change |
| Turkey thighs | A commenter liked them; not the author’s recipe |
Use a food thermometer for any cut, and check the thickest part.
A Two-Hour Timeline
Budget Bytes advises reading the whole plan first, since cooking times overlap, and setting oven racks with the top slightly above centre and the bottom slightly below.
| When | Step (Budget Bytes) |
|---|---|
| Start | Turkey and stuffing, about 1.5 hours |
| About 40 minutes before the turkey is done | Sweet potatoes and Brussels sprouts on the lower rack |
| While vegetables roast | Mash potatoes and keep them covered on an unused burner |
| Last | Green beans (can stay on low heat) and gravy |
If the gravy thickens as it cools, whisk in a tablespoon or two of water. If the stuffing has dry edges, stir it and let it sit about five minutes.
Make Ahead and Save Effort
Budget Bytes suggests making cranberry sauce and mini pumpkin pies the day before and preparing the grazing board earlier in the day. For more prep habits, see our guide to easy meal prep recipes, and for planning around a busy week try how to meal plan for a week.
Small-Batch Ideas of Our Own
These swaps are ours and untested. They keep the menu small without making it feel thin.
| Idea (ours) | Why it suits two |
|---|---|
| Roasted carrots instead of a second vegetable | One pan, little work |
| A single pie slice each from a bakery | No full pie to finish |
| One cheese and fruit board | Fills gaps and needs no cooking |
| A short playlist and candles | Makes it feel like an occasion |
Leftovers and Safety
IFAS repeats the USDA rule that food should not sit at room temperature more than two hours, and says cooked meat keeps 3 to 5 days in the fridge. It advises reheating stuffing to 165 F and cooking gravy to 165 and holding it at 135 or higher, and using shallow containers because wet dishes cool slowly.
