The Thanksgiving Turkey Cheat Sheet

eta: I condensed it.

I know most people dislike the newsletters that LIF/LIW sends but this one was really helpful... I copied and pasted b/c I'm sure everyone deleted.

The Thanksgiving Turkey Cheat Sheet

So, how big of a turkey are you going to need? For a turkey that is less than 16 lbs, plan on at least 1 lb per serving. This will ensure plenty of meat after removing bones and waste. For a larger turkey, though, you can estimate down a little. There is a lot more meat on the bones. If you are aiming for plenty of leftovers, estimate 1 ½ lbs per person.

So for a breakdown:
- 8 people - 12 lb turkey
-10 people - 15 lb turkey
-12 people - 18 lb turkey
-14 people - 20 lb turkey


For thawing, the safest way to thaw a turkey is in the refrigerator. You will need to allot at least 24 hours per 4-5 lbs of turkey. Another way to safely thaw your bird is to do so in a sink of cold water. You will need to drain and change the water every 30 minutes, and it will take roughly 30 minutes per pound to thaw.

If you plan to brine your turkey, never do so for more than 8-10 hours. If you let it go for longer, the meat tends to get too salty. Always brine/store your thawed turkey in a refrigerator or ice filled cooler.

Okay, now to the most important step of all, the roasting! There are two main theories for roasting a turkey. For the slow and steady method, you will need to preheat your oven to 325 degrees, where it will remain for the roast. Some prefer to crank up the heat to 400-425 degrees for the first hour, and then drop it back down for the remainder of the roasting time.

Either way, insert an instant thermometer into the inner-most thigh of the bird without touching the bone. This way you will know, for sure, when the turkey is roasted. (Many turkeys come with a pop-button already inserted in them.) To be safe, turkey meat must be cooked to at least 165 degrees, but many prefer to heat keep it going until 170 degree saying the meat tastes better.

The following roast times are based on a stuffed turkey. For an empty turkey, reduce cooking time by 20-40 minutes. (Remember, a crowded oven will also make it a longer cooking time.)

-12 lb turkey - 3 to 4 hours at 325F
-15 lb turkey - 4 to 4 ½ hours at 325F
-18 lb turkey - 4 ½ to 5 hours at 325F
-20 lb turkey - 5 to 6 hours at 325F

Once your turkey is fully cooked it needs to be left to rest for at least 20 minutes before serving. That way the juices have time to redistribute.

Finally, a quick cheat sheet for your sides:

-For carrots: a 1lb bag makes about 4-5 servings.
-For cranberry sauce: a 16 ounce can is about 6 servings, and a 12 ounce package of fresh berries makes about 2 ¼ cups of sauce.
-For gravy: plan to make about 1/3 cup of gravy per person.
-For green beans: 1 ½lbs of green beans makes 6-8 servings.
-For mashed potatoes: a 5lb bag of potatoes makes 10-12 servings.
-For stuffing: a 14 ounce bag of stuffing makes 11 servings.

Message edited 11/11/2011 4:02:47 PM.

Re: The Thanksgiving Turkey Cheat Sheet

I'll be honest - I think it is a very old way of thinking to roast a turkey "low and slow" - that always seems to dry out the meat. I've even converted my mom. We roast at 375 or 400 (depending on the oven, hers runs "hotter" than mine even though the temp reads the same), 15 minutes per lb but subtracting about 15-20 minutes from the total because of the higher temp. I cook to 160 and remove it from the oven, cover it with foil, and let it finish cooking. Nice crispy skin, and a very moist turkey.

Re: The Thanksgiving Turkey Cheat Sheet

If you get two smaller birds, it cooks faster, the meat is usually juicier, and you get 2x the # of drumsticks.... DW's been doing two smaller birds instead of the single huge bird for a couple of years now. Brining is easier, cooking is easier, and even if you want to have the pretty presentation, you can carve one bird, present the other, then swap the birds right away, so 2 minutes after everyone is done "oohing" and "ahhing" over the bird, they can start eating.....

You can also cook them slightly differently. Once can be completely plain, the other can have more seasoning, things under the skin, aromatics inside, etc. Gives everyone more options.