You may not be buying gifts for anyone next Thursday, but that doesn’t mean you’re not shelling out lots of cash. The cost of cooking Thanksgiving dinner is on the rise, making it difficult for a family on a budget to enjoy the holiday. Use these smart shopping tips and meal ideas to bring down some Thanksgiving dinner costs and you’ll have a little more money in your budget for Black Friday sales.

* Combine coupons: Big poultry companies like Butterball offer printable coupons on their website. Combine these with deals from supermarkets to get more turkey for less.

* Know what you need: A turkey breast is pricier per pound, but you get more meat and less bone than a whole turkey and if you’re cooking for a small crowd, you’ll waste less.

* Buy frozen: Frozen turkeys are cheaper that fresh and the quality is usually just as good. Be forewarned, though, frozen turkeys can take four or five days to defrost, so advance planning is crucial.

* Shop around: Most grocery stores are running special on Thanksgiving specials. From turkeys to stuffing, check several store circulars and figure out the best deal. It may pay to “divide and conquer”— shopping at more than one store to get the best deal.

*Get it free: Your local grocery chain may offer a free turkey if you spend a certain amount of money through their loyalty card. For example, if you spend $300 at Shop Rite between October 17 and November 25, you will get a free turkey or ham. Check your local grocery store to see if they have a similar program.

If you are experiencing financial hardship, some local chapters of the United Way, Boys and Girls Club and The Salvation Army are giving away free turkeys. Check your local chapter to see if they are participating. Also, many Salvation Army chapters offer a hot meal on Thanksgiving for free.

For more Thanksgiving savings tips, watch Senior Editor Amy Goodman’s appearance on The CBS Early Show this morning (you can see the clip here). Or check out our collection of affordable Thanksgiving recipes and decorating ideas.

Posted by Cecily McAndrews, Assistant Food Editor