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New Yorkers are burning a hole in their pocket preparing their Thanksgiving meal. At Morton Williams on the Upper East Side, turkeys cost 30 cents a pound more than last year.

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Store manager Angelo Puleo shares an idea how to save — make substitutions.

“You can find alternatives that are less expensive,” Puleo said. “While it may be in the spice department, from organics to regular it’s a lot less.”

Food Network chef Sunny Anderson says prices on all Thanksgiving table-top items range from 10% to 15% due to supply chain issues nationwide.

Anderson said, “Imagine what Thanksgiving can do for you. So instead of that big bird, maybe it’s a smaller bird or think about roasting a chicken.” “You also lose a lot of money in leftovers. Freeze portions, if you like bones, and must make some stock later. Slice breasts for turkey sandwiches.”

Anderson also suggests checking turkey prices at a local butcher because you’d be surprised how many small businesses offer sales. She also said that if you’re thinking of going out for Thanksgiving dinner, the prices are going up at restaurants too, so it can’t get any cheaper.

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