Dinner with the best company—yourself.
Swap a Turkey Tenderloin for the Whole Bird
A turkey "tenderloin" is the smallest piece of turkey you can buy. You know how chicken breasts have those little pieces called tenders attached to the bottom of each half? Right, well turkeys have those too—only they're bigger, and sold as "" for their resemblance in size and shape to pork tenderloins. You can get them in most well-stocked grocery stores: one package usually contains two tenderloins, each ranging in weight from eight to 12 ounces.
To season my turkey tenderloin, I rub it with a mixture of thyme, orange zest, salt, and pepper, sear it in a skillet, and pop it in the oven. It takes about 45 minutes to cook from start to finish—plenty of time to laugh at the thought of spending a whole day tending to a 16-pound bird.
There's no way you need to make a whole casserole for one—but it's Thanksgiving, and you want those classic casserole flavors, right? Right. This twice-baked sweet potato has all the flavors of sweet potato casserole, and it's the perfect size for one.
For the fastest possible timing of this whole menu, I suggest assembling the dessert after you pop the sweet potato in the oven to roast. They bake at the same temperature, and if you get the crisp into the oven about 10 minutes after you start the potato, it'll be ready at the same time as the rest of dinner. Which means start to finish you can have this whole menu done and served in 1 1/2 hours.
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