Thanksgiving Planner
Worried about running out of stuffing? We recommend these quantities for turkey day, or any time you’re planning for a feast!
Quantities listed are per person / per group of 10.
Turkey (whole/bone-in): 1 to 1½ pounds / 10-15 pounds
Entrées: ½ to ¾ pound / 5-7 pounds
Potatoes: ¹⁄3 to ½ pound / 4 pounds
Vegetables: ¼ to ¹⁄3 pound / 2 ½ pounds
Gravies and sauces: ¼ cup / 2-3 cups
Stuffing: ¹⁄3 to ½ pound / 4 pounds
Cranberry relish: 2 ounces or ⅛ cup / 1½ pounds or 2 cups
Snacks/appetizers: 2-4 ounces or 10 assorted / 2-3 pounds or 40 assorted
Soups/stews: 1 pint / 2 quarts
Pie: 1 slice / 2 9-inch pies
Ice cream: ½ cup / ½ gallon
Cookies/bars: 2 each / 20 total
Turkey Tips
To thaw a turkey in the refrigerator, plan at least 24 hours per each 5 pounds.
Whether you are cooking a breast only, a stuffed turkey, or an un-stuffed turkey, the internal temperature must reach 165 degrees. Always use a meat thermometer to check.
Let the turkey stand for 20 minutes before carving to allow juices to set. The turkey will carve more easily.
May the food be plentiful and your event filled with good conversation, laughter and the making of fond memories!
