Still, downsizing the turkey may be easier said than done.
Growers and retailers say demand for smaller turkeys has already outpaced supply this year.
Personal chef Jill Aker-Ray says it’s ok to think even smaller.
“I really love to do Cornish hens,” she says. “They’re a teeny tiny little kind of chicken, and they’re easy to do for individuals or for small groups.”
“The other thing I love to use is turkey tenderloins,” she adds.
Want something a bit more low key? Chef Jill suggests a sheet pan thanksgiving or an all in one casserole.
Takeout is also a popular option.
“Outsourcing is the is the way to go,” Chef Jill says. “You’re supporting local, again with restaurants and things. A lot of them are doing smaller sides.”
Read more: https://nbcnews.to/38i53qk