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Key ingredient for a successful Thanksgiving? Math

That's because crunching the numbers is the best way to make sure that you have enough turkey for all your guests, that the turkey you serve them won't be raw, and that it comes out of the oven on time.
/ Source: The Associated Press

The most important ingredient for a successful Thanksgiving? Math.

That's because crunching the numbers is the best way to make sure that you have enough turkey for all your guests, that the turkey you serve them won't be raw, and that it comes out of the oven on time.

These estimates are rounded high to ensure plenty of leftovers. Keep in mind that the bigger the bird, the higher the meat-to-bone ratio. Which means that on smaller turkeys you need more total weight per serving than on larger turkeys.

Roasting times are estimates for stuffed birds; actual cooking time will vary by stove and turkey. Federal health officials say a turkey should be cooked until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches 165 F, though some cooks say thigh meat tastes better cooked to 170 F.

Diners: 6 to 7

Turkey: 9 to 10 pounds

Thawing: In the refrigerator for 48 hours, or in cold water (change the water every 30 minutes) for 4 1/2 hours

Roasting: 325 F for 3 to 4 hours (subtract 20 to 40 minutes if not stuffed)

Gravy: 2 1/2 cups

Stuffing: 5 cups

___

Diners: 8 to 9

Turkey: 13 to 14 pounds

Thawing: In the refrigerator for 3 days, or in cold water (change the water every 30 minutes) for 7 hours

Roasting: 325 F for 4 to 4 1/2 hours (subtract 20 to 40 minutes if not stuffed)

Gravy: 3 cups

Stuffing: 7 cups

___

Diners: 10 to 11

Turkey: 17 to 18 pounds

Thawing: In the refrigerator for 4 days, or in cold water (change the water every 30 minutes) for 9 hours

Roasting: 325 F for 4 1/2 to 5 hours (subtract 20 to 40 minutes if not stuffed)

Gravy: 3 1/2 cups

Stuffing: 9 cups

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Diners: 12 to 13

Turkey: 20 pounds

Thawing: In the refrigerator for 4 days or in cold water (change the water every 30 minutes) for 10 hours

Roasting: 325 F for 5 to 6 hours (subtract 20 to 40 minutes if not stuffed)

Gravy: 4 1/2 cups

Stuffing: 10 cups

___

Diners: 14 to 15

Turkey: 23 pounds

Thawing: In the refrigerator for 5 days, or in cold water (change the water every 30 minutes) for 11 1/2 hours

Roasting: 325 F for 5 to 6 hours (subtract 20 to 40 minutes if not stuffed)

Gravy: 5 cups

Stuffing: 11 1/2 cups