How Much Thanksgiving Turkey Do You Need?

Thanksgiving is traditionally a time for overeating so having enough turkey is a must. You probably know the eating habits of your guests, the ones who pick at their food and those who always fill their plate three times. This will usually average out, so the general rule is one pound of uncooked turkey per adult. Children tend to eat less, so a half pound per child is considered adequate.

If you're expecting twenty guests, buy a twenty pound turkey. This should allow enough for leftovers. If, however, everyone will be taking home the same amount of leftovers as they just ate, you're going to need twice the size. On the other hand, Butterball, the top of the line turkey, suggests one and one half pounds of turkey per person is plenty to have enough for leftovers. The amount of leftovers you want will be the determining factor in choosing the size turkey you need.

Cooking time should be consider approximate. The are many variables that can affect the time; the size pan being used, the accuracy of the oven temperature, how many times you peek at the bird, whether it's covered with a lid, a foil tent or in a cooking bag, and if it's stuffed or not. Stuffing the turkey is going to add about half an hour to the cooking time.

Planning ahead will prevent a crisis on Thanksgiving Day. Once you've determined the size turkey you need, you need something to cook it in. A shallow pan is recommended. Turkey are big. If you have a large one, will it fit in your oven? The turkey should be centered in the oven to allow heat to flow evenly, so adjust the oven racks accordingly. If the pan fills the entire oven, heat will not circulate properly and cooking time will be longer.

You would think that a twenty pound turkey would take twice as long to cook as a ten pound bird. It doesn't. A ten pound turkey cooks in about three hours, while a twenty pound bird should be done in four and a half. Use a cooking chart as a guide; there should be one on the package the turkey came in. A meat thermometer should be used to accurately check for doneness. Insert the thermometer in the inner part of the thigh and wing and the meatiest part of the breast. The USDA recommends 165 degrees as a safe temperature, lower than the 180 degrees previously suggested. If a bit more done is your preference, opt for the higher temperature though the turkey may be a bit more dry. If the turkey is stuffed, add thirty minutes to the cooking time and check that the stuffing is no less than 165 degrees.

Tips:
* Recommended oven temperature for turkey is 325 degrees. Many cooks like to start the roasting at 400 degrees and reduce to 325 degrees after thirty minutes.
* Cooking bags can reduce cooking time by an hour or more.
* Turkey can be cooked while still frozen but will take 50 percent longer to cook. Remove giblet bag and neck from cavities.
* Wash hands, counters, and all utensils thoroughly with hot soapy water.
* Meat thermometers cost less than $10 and are the only way to be certain of internal cooking temperature.
* Suggested cooking time tables:

Unstuffed turkey
8 to 12 pounds 2¾ to 3 hours
12 to 14 pounds 3 to 3¾ hours
14 to 18 pounds 3¾ to 4¼ hours
18 to 20 pounds 4¼ to 4½ hours
20 to 24 pounds 4½ to 5 hours

Stuffed Turkey
8 to 12 pounds 3 to 3½ hours
12 to 14 pounds 3½ to 4 hours
14 to 18 pounds 4 to 4¼ hours
18 to 20 pounds 4¼ to 4¾ hours
20 to 24 pounds 4¾ to 5¼ hours