I’m cooking for two this year, and honestly, I haven’t had a huge Thanksgiving crowd in years. So instead of wrestling a whole turkey or coordinating multiple ovens like the old days, I’m leaning into a smaller, cozier holiday meal — one that’s big on flavor without the chaos.
The centerpiece this year is a beautifully smoked turkey breast. Brined, seasoned, and slow-smoked with some of my favorite Meat Church products, it’s simple, juicy, and packed with flavor. Add a few classic side dishes, warm rolls, and the comfort of a relaxed afternoon, and you’ve got the perfect Thanksgiving dinner for two.
Here’s what’s on the menu… and exactly how I’m preparing the turkey!
🍽️ The Menu
🦃 Smoked Turkey Breast
- Brined with Meat Church Bird Baptism
- Air-dried overnight for crisp skin
- Rubbed with Holy Gospel + Honey Hog
- Smoked low and slow over pecan or hickory
🥔 Creamy Mashed Potatoes
- Butter, heavy cream, salt, and pepper
- Classic and comforting
🥓 Green Beans with Bacon
- Fresh green beans simmered with smoky bacon
- A simple, savory favorite
🌽 Sausage Cornbread Dressing
- Savory, hearty, and full of flavor
- Baked until golden on top
🍞 Brown-N-Serve Rolls
- Warm, buttery rolls — a Thanksgiving must
🍒 Canned Cranberry Sauce
- Sliced into rings, the iconic way
- Because some traditions shouldn’t be messed with
🔥 How I’m Preparing the Turkey Breast
🧂 Brine — 8 Hours
- Mix 1 cup Meat Church Bird Baptism per gallon of cold water
- Submerge turkey breast completely
- Keep between 33–38°F
- Brine for 8 hours
🌬️ Overnight Skin-Dry
- Remove from brine
- Light rinse (optional)
- Pat extremely dry
- Place on a rack, refrigerate uncovered overnight
- Helps develop perfect smoky color and texture
🔥 Rub (My Favorite Combo)
- Light coat: Holy Gospel
- Slightly heavier coat: Honey Hog
- (No extra salt needed thanks to the brine.)
💨 Smoke
- Preheat smoker to 250°F
- Wood: pecan, apple, or hickory
- Smoke until internal temp hits 160–162°F
- Rest 20–30 minutes (carryover to 165°F)
- No basting or spritzing needed — the brine keeps it juicy
Whether you’re cooking for a full house or just a cozy table for two like I am this year, Thanksgiving is really about slowing down, sharing good food, and enjoying the moment. This simple menu and smoked turkey breast are my way of keeping the day relaxed while still making it feel special. If you try any part of this meal or put your own spin on it, I’d love to hear about it. Wishing you a warm, delicious, and memorable Thanksgiving… from my kitchen to yours.
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