Thanksgiving Dinner for One in One Slow Cooker (Under $4, Oven Off)

Thanksgiving Dinner for One in One Slow Cooker

A full solo Thanksgiving meal cooked mostly together on low in a 4- or 6-quart slow cooker, using sealed foil packets stacked above the turkey. The video estimates the dinner at $3.95 using store-brand prices. Oil, salt, pepper, and small amounts of dried herbs are excluded from the cost.

Equipment and Preparation

• Slow cooker, ideally 6 qt (a 4 qt also works)
• Aluminum foil, including double sheets for the food packets
• Microwave, coffee mug, bowl, fork, and a thermometer
• Optional broiler for crisping the turkey skin or stuffing

Thaw the turkey fully before cooking. The video suggests moving it from the freezer to the refrigerator by Tuesday morning.

Schedule

• 10:00 a.m.: Start the turkey, stuffing, and potatoes on low.
• 2:00 p.m.: Add the green beans and apple packets.
• 3:45 p.m.: Add the wrapped roll.
• 4:00 p.m.: Serve. Check the deepest part of the turkey with a thermometer.

Have the afternoon packets ready before opening the slow cooker, and replace the lid quickly to limit heat loss.

Turkey Thigh

Ingredients

• 1 bone-in, skin-on turkey thigh, about 12 oz
• ½ onion, cut into thick rings
• 1 carrot, cut into chunks
• ¼ cup water
• Oil, salt, pepper, paprika, and a good pinch of dried sage or poultry seasoning

Method

1. Spread the onion and carrot in the bottom of the slow cooker and add the water.
2. Pat the thigh dry, coat it with oil and seasonings, then set it on the vegetables, skin side up.
3. Cover and cook on low from 10:00 a.m. to 4:00 p.m.
4. Check that the deepest part reaches 165°F and that the meat is starting to pull from the bone. The video notes that dark meat becomes especially tender around 175°F.
5. Slow cookers do not brown the skin. For crisp skin, broil the thigh for about 3 minutes just before serving.

Gravy in a Coffee Mug

Ingredients

• 1 tbsp flour
• 2 tbsp cold water
• About ¾ cup hot turkey cooking juices
• Pepper to taste
• Optional: a dash of soy sauce

Method

1. After removing the turkey, whisk the flour into the cold water in a large microwave-safe mug until smooth.
2. Slowly add the hot juices, straining out the vegetables with a fork.
3. Microwave for 1 minute, stir, then microwave for 30 seconds more, until thickened.
4. Taste and adjust the pepper. A dash of soy sauce can add color and depth.

Tip: Mixing flour with cold water first helps prevent lumps.

Sage Stuffing Packet

Ingredients

• 3 slices bread, torn into small pieces; stale bread works well
• ½ onion, chopped
• 1 celery stalk, chopped
• 1 tbsp butter
• ½ bouillon cube
• ¼ cup hot water
• Generous pinch of dried sage and some pepper

Method

1. Dissolve the bouillon in the hot water.
2. Toss with the bread, onion, celery, sage, and pepper.
3. Pile onto a double sheet of foil, dot with butter, and seal the edges tightly.
4. Put the packet on top of the turkey at 10:00 a.m.

Tips: Seal the packet to keep out turkey juices and trap steam. Use two foil layers so sharp corners do not puncture it. For a crisp top, open the packet and broil for 1–2 minutes.

Mashed Potatoes in a Foil Packet

Ingredients

• 1 large russet potato, peeled and cut into small cubes
• 1 tbsp butter
• 2 tbsp milk, divided
• Salt

Method

1. Put the potato cubes on a double sheet of foil with the butter, a splash of milk, and salt. Seal tightly.
2. Place beside the stuffing on top of the turkey at 10:00 a.m.
3. At serving time, open carefully, add the remaining milk, and mash with a fork in the foil.

Tips: Cut the potatoes about dice-sized so they soften fully. Briefly warm the milk if possible; the video says cold milk can make the potatoes gluey. Open packets slowly and point them away from you because the escaping steam is very hot.

Buttered Green Beans

Ingredients

• ½ cup frozen green beans
• 1 tsp butter
• Pinch of salt and some pepper
• Optional: a shake of garlic powder or a pinch of onion powder

Method

1. At 2:00 p.m., place the beans and seasonings on a double sheet of foil and seal.
2. Set the packet above the other packets and leave it closed until serving.

Variation: Frozen peas or corn can be prepared the same way.

Cranberry Sauce

Ingredients

• 2 slices canned jellied cranberry sauce, about ½ inch thick

Open both ends of the can, push out the sauce, and slice it. Refrigerate the remainder in a covered dish. Serve the slices beside the turkey, where they can touch the gravy.

Warm Dinner Roll

Ingredients

• 1 soft dinner roll
• 1 tsp butter

At 3:45 p.m., wrap the roll loosely in a small piece of foil and place it on top of the other packets. At 4:00, unwrap it and put the butter inside.

Variation: A frozen roll can go straight into the foil packet; allow about 10 extra minutes.

Hot Cinnamon Apple

Ingredients

• 1 apple
• 1 tbsp brown sugar
• 1 tbsp rolled oats
• 1 tsp butter
• Cinnamon

Method

1. Core the apple from the top, leaving the bottom intact.
2. Mix cinnamon with the brown sugar and oats; spoon the mixture into the apple and top with butter.
3. Wrap in a double sheet of foil, twist closed, and stand upright on the other packets at 2:00 p.m.
4. Keep wrapped while eating. Spoon the syrup from the foil over the apple when serving.

A firm baking apple such as Rome or Honeycrisp is suggested, but any apple will work. An optional serving suggestion is to top it with cold ice cream.

Leftovers

Friday Turkey Sandwich

Ingredients

• 2 slices bread
• Leftover turkey, cranberry sauce, and gravy

Pull the turkey from the bone and microwave it for 30 seconds with a spoonful of gravy. Toast the bread, spread cranberry sauce on one slice, add the turkey, and close the sandwich. Save the bone and skin for soup.

The video advises getting leftovers cold within 2 hours, eating them within 3–4 days, and slicing or shredding the meat first so it chills faster.

Saturday Turkey Soup

Ingredients

• Turkey bone and skin
• 4 cups water
• 1 carrot, sliced
• A handful of leftover vegetables, stuffing, potatoes, or other scraps
• Salt and pepper

1. Put the bone and skin in the slow cooker with the water; cook on low overnight.
2. In the morning, strain the broth and pick off any remaining meat.
3. Add the sliced carrot and leftovers, then cook on low for another 2 hours. Season generously.
4. A spoonful of mashed potatoes or stuffing can thicken the soup. The video says it freezes for months.

Presenter/channel: The Senior Supper Table. No external sources are cited in the subtitles.