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.