Don't leave a safe and satisfying Thanksgiving to guesswork. Here are some simple formulas for Turkey Day math.
How big?
For birds under 16 pounds, figure at least 1 pound per person (which accounts for bone weight). For larger turkeys, figure a bit less, as the bird will have a higher meat-to-bone ratio. Either way, if you want enough for seconds and lefovers (and isn't that the point?), factor in another half pound per person.
(Source: Fine Cooking magazine's book, "How to Cook a Turkey")
Still frozen?
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When thawing a frozen turkey in the refrigerator, plan for 24 hours for every 4 to 5 pounds. In a cold water bath (such as the sink), change the water every 30 minutes and plan for 30 minutes per pound.
(Source: U.S. Department of Agriculture)
How long?
For a stuffed turkey roasted at 325 F, use the following cooking guidelines:
8 to 12 pounds -- 3 to 4 hours
12 to 16 pounds -- 4 to 4 1/2 hours
16 to 20 pounds -- 4 1/2 to 5 hours
20 to 26 pounds -- 5 to 6 hours
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For unstuffed turkeys, reduce overall cooking time by 20 to 40 minutes.
(Source: Fine Cooking magazine's book, "How to Cook a Turkey")
How hot?
The turkey is safe to eat when an instant read thermometer inserted in the innermost part of the thigh (without touching bone) reaches 165 F. The stuffing also must reach that temperature. The editors at Fine Cooking magazine say that while that temperature is good for the breast, they think thigh meat tastes better cooked to 170 F. Either way, all of the meat is safe to eat at 165 F.
(Source: U.S. Department of Agriculture and Fine Cooking magazine)
Gravy with that?
Plan to make 1/3 cup of gravy per person. When making gravy, for each cup you will need 1 cup of liquid (such as turkey broth plus defatted pan juices), 1 tablespoon of fat and 1 1/2 tablespoons flour.
(Source: Fine Cooking magazine's book, "How to Cook a Turkey")
