Ah, Thanksgiving. There isn’t another meal during the year that carries the same weight of pressure and danger. Not even close.
Consider unruly kids, protracted day drinking, strict dietary requirements, required nostalgia, and relatives who enjoy the commotion stirred up by divisive political issues, like a cat among the pigeons.
We can make meal planning and preparation simpler, but we can’t help you with your family (or their drinking habits).
This guide to Thanksgiving math includes information on how much food to buy, how long to cook it for, how many people it will feed, how to store it properly, and other important considerations. We consulted experts and drew from our own experience.
BIG BIRD
The general recommendation for Thanksgiving is to serve 1 pound of turkey per person. Want leftovers (or serving big appetites)? Allow 1 1/2 pounds. The following guide accounts for meat and bone weight:
For 8 people, buy a 12-pound turkey
For 10 people, buy a 15-pound turkey
For 12 people, buy an 18-pound turkey
For 14 people, buy a 20-pound turkey
LITTLE BIRD
Make a bone-in turkey breast if you’re not feeding a large crowd. A 5- to 7-pound breast feeds about 4.
THAWING OUT
The USDA advises allowing around 24 hours for every 4 to 5 pounds of turkey to thaw in the fridge. You can also thaw the bird by submerging it in a sink of cold water, changing the water every half an hour, and thawing the bird at a rate of 30 minutes per pound.
THE BRINE
Kosher salt and sugar are used in brines in a 1:1 ratio, typically with no more than 1 cup of each. Feel free to add other seasonings. Brines are typically made by melting salt, sugar, and seasonings in a small amount of water.
Following that, this mixture is diluted with more cold water (the amount will vary depending on the size of your bird) and ice. The brine must be completely cooled before adding the turkey.
Brining turkeys for at least 8 to 10 hours and up to 72 hours is recommended. You should make the brine weaker the longer you intend to brine the bird. Therefore, use 1 cup of salt and 1 cup of sugar for a 10-hour soak. For longer, consider reducing to 3/4 cup each.
Always keep the bird refrigerated during brining. If the turkey is too large, a cooler with ice also works. Don’t buy a pre-brined turkey and separate brine it.
SALTY RUB
Try salting if you don’t have the time or patience to brine. Indeed, many claim that salting a turkey results in meat with a much better flavor than brining.
Place the turkey on a platter and generously sprinkle it with kosher salt. Cover with plastic wrap and refrigerate overnight. Rinse the turkey of the salt when you’re ready to roast it, then pat it dry and put it in the oven.
ROASTING
Roasting times and temperatures vary widely by recipe.
It’s crucial that the meat is cooked to a minimum safe internal temperature of 165 F no matter how you roast it. To measure, place a digital instant-read thermometer inside a turkey thigh but keep it away from the bone.
Never trust the pop-up thermometers that some turkeys come with. Their readings are inaccurate. The instructions below are for an unstuffed bird that will be baked at 325°F in a typical oven.
8- to 12-pound turkey: 2 3/4 to 3 hours
12- to 14-pound turkey: 3 to 3/4 hours
14- to 18-pound turkey: 3 3/4 to 4 1/4 hours
18- to 20-pound turkey: 4 1/4 to 4 1/2 hours
20- to 24-pound turkey: 4 1/2 to 5 hours
Convection ovens require some heating and timing adjustments. Either cook as directed while lowering the temperature by 25 F, or roast at the recommended temperature while reducing the cooking time by 25%.
LET IT REST
The turkey must rest for 20 to 30 minutes after it comes out of the oven so the juices can redistribute before carving. Tent the bird with foil, then cover it with kitchen towels to keep it warm.
ON THE SIDE
Carrots: A 1-pound bag makes 4 to 5 servings
Cheese: Serve 2 ounces per person as a pre-meal nibble
Make between 1/3 and 1/2 cup of cranberry sauce for each person.
Plan on 1/3 cup of gravy per person, plus an additional cup for every six people.
Green beans: 6 to 8 servings are produced by 1 1/2 pounds of beans.
Mashed potatoes: Make at least 3/4 cup per person
Estimate 2 rolls (or slices of cornbread) per person.
Pie: A 9-inch pie feeds about 6 to 8
Prepare at least 3/4 cup of stuffing per person and an additional batch.
LEFTOVERS
Refrigerate leftovers within two hours to prevent bacteria growth. Reduce cooling time by storing leftovers in shallow containers to shorten the amount of time food is exposed to the unsafe temperature range (40 F to 140 F).
Eat only leftovers that haven’t been in the fridge for more than three to four days. Freeze food to store it longer.
The Associated Press contributed to this report.
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Johnathan L. Wright is the food and drink editor of RGJ Media, part of the USA Today Network. Join @RGJTaste on Twitter, Facebook and Instagram.
FAQ
Is a 3 pound turkey breast enough for 3 people?
Here’s your response: If you buy a whole turkey, estimate that each person will consume 1 lb of turkey. Get 3/4 lb of bone-in turkey breast per person (or 12 lb of boneless breast)
How many people will a 2lb turkey breast feed?
What is 4 People = 2 Pounds Uncooked Turkey Breast?
How many people will a 4 lb boneless turkey breast feed?
Thus, 8 pounds of turkey breast meat will be required if there will be 16 people at the dinner table. A few quick conversions are provided below: 4 people = 2 pounds of turkey breast 8 people = 4 pound turkey breast.
How many people will a 5lb turkey breast serve?
LITTLE BIRD Prepare a bone-in turkey breast if you’re not feeding a large party. A 5- to 7-pound breast feeds about 4.