Whether you're entertaining a small or large group, follow this helpful serving size guide to know how much turkey per person is needed this Thanksgiving.
There's a lot to remember on the big day. Here's a cheat sheet to everything from how much turkey per person to the internal temperature for cooked turkey. How much turkey per person: Plan on 1 1/2 pounds of (uncooked) turkey per person. How to thaw turkey that's frozen: Budget ...
The general rule is1 to 1 1/2 pounds of turkey per person, depending on how much you love leftovers! If you're not going to make turkey soup or sandwiches, 1 pound per person is all you will need. If you look forward to leftovers almost as much as the main event, definitely go ...
What Temperature Is Turkey When It's Done? Starting about 30 minutes earlier than your per-pound cooking calculations indicate, begin checking the internal temperature at regular intervals. To do so, carefully remove the roasting pan with the turkey from the oven and set it on the stovetop or...
To end up with the tastiest Thanksgiving turkey possible, the turkey you buy is as important as the recipe you choose. Here are the basic questions to consider: How much turkey do you need? The rule of thumb is 1 pound per person, or 1 1/2 pounds of turkey to make sure you have ...
To make the perfect oven-roasted turkey for your holiday dinner, dry-brining with a homemade spice rub is absolutely mandatory.
“If you and your healthcare team have determined that you are consuming too much protein in your diet, you can gradually decrease protein intake while increasing your intake of the nutrients that protein has displaced such as carbohydrates, healthy fats, and fiber,” Regan says. Ultimately, you...
people can plug in the number of guests and how much of an eater those guests are. The next step is selecting how many meals of leftovers you want and the type of meal being prepared. Types of food can also be added to your menu in the tool to get an estimate of how much to buy...
The theory is that both the skin and meat take on extra flavor, and the additional water can make the meat moister. Brining is in the eye of the beholder (or mouth of the taster), and many feel that it's an unncessary step that involves too much effort for not enough payoff. But...
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