For many people, Christmas dinner is the biggest food event of the year, but what you don’t want is mountains of food waste, so it’s good to work out the amount of turkey, roast potatoes and vegetables you think you’ll eat. Show
Not sure how much food to buy? We've given rough quantities for you below. All the weights are given prior to preparation and cooking – simply multiply by the number of guests you've got coming. Advertisement If you've got big eaters, want leftovers or have a smallish number of people (4-6), then go for the higher of the two amounts for meat and roast potatoes. We suggest 240g (3 x 80g) total vegetables per person, 80g is how much you need to eat to make it count as one of your five-a-day, if you’d rather count the number of veg per head, then our handy guide will help. If you’re serving more than three vegetables, you can reduce the weight of individual ones. Print out this page, fill in your quantities and take it shopping. All quantities are based on adult-sized portions. How much turkey per person?An average portion of cooked turkey meat per person should be 140-175g, but as you tend to buy turkey as a whole bird it’s easiest to use the turkey guide below. The meat-to-bone ratio will vary depend on the breed of turkey so bear this in mind as well, and if budget is tight, big up the sausages, stuffing balls and veg, and go easy on the turkey. Quick! How many people does a 12-pound turkey feed? How many servings in a can of cranberry sauce? How long should you brine the bird? Don’t worry, we’re lousy at Thanksgiving trivia, too. That’s why we assembled this Turkey Day cheat sheet. This way you can focus on your family, friends and good eats without having to worry your way through culinary equations. All serving estimates are generous to allow for plenty of seconds and leftovers. How big?For turkeys less than 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have ample leftovers, aim for 1-1/2 pounds per person whatever the turkey’s size.
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The big thawThe safest way to thaw a frozen turkey is in the refrigerator. You’ll need about 24 hours per 4 to 5 pounds of turkey. You also can put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound. The brineNever brine a turkey for more than about 8 to 10 hours. Much longer and the meat will be too salty. Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler stored outside works, too. The roastRoasting temperatures vary widely by recipe. Some go at a slow and steady 325 degrees. Others crank the heat to 400 or 425 degrees for the first hour, then drop it down for the rest of the time. However you roast, use an instant thermometer inserted at the innermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 degrees for safe eating, though some people say thigh meat tastes better at 170. The following roasting time estimates are based on a stuffed turkey cooked at 325 degrees. Reduce cooking time by 20 to 40 minutes for turkeys that are not stuffed. And remember, a crowded oven cooks more slowly, so plan ahead if your bird needs to share the space.
The restThe turkey should never go directly from the oven to the table. Like most meat, it needs to rest at least 20 minutes before serving for the juices to redistribute. Related Articles
The sidesCarrots: a 1-pound bag makes 4 to 5 servings Cranberry sauce: a 12-ounce package of fresh cranberries makes about 21/4 cups of sauce; a 16-ounce can has 6 servings Gravy: plan for 1/3 cup of gravy per person Green beans: 11/2 pounds of beans makes 6 to 8 servings Mashed potatoes: a 5-pound bag of potatoes makes 10 to 12 servings Stuffing: a 14-ounce bag of stuffing makes about 11 servings
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How many does a 12 pound turkey feed
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