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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

 
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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!