Traverse City Record-Eagle

Food

November 8, 2012

We did Thanksgiving math for you

If you start roasting a 14-pound turkey at 375° at 7 a.m. and need to feed 15 people — including three vegetarians, a vegan and two gluten intolerants — by 1 p.m., how many pounds of cranberries do you need if the stuffing is baked outside the bird and the pumpkin pie is cut into 11.75 equal wedges?

Or am I the only cook who suffers flashbacks to grade school word problems every time I try to calculate the many mathematical angles of assembling Thanksgiving dinner?

Fear not. I took one for the turkey team and did the math for you, sorting out all the numbers you need, from how many people different size turkeys feed to how many pounds of carrots and cans of cranberry sauce you'll want for making sure your crowd leaves the table stuffed.

And because this is Thanksgiving, all serving estimates are generous to allow for plenty of seconds and leftovers.

How big?

For turkeys less than 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is to have very ample leftovers, aim for 1½pounds per person no matter how big the turkey is.

n For 8 people, buy a 12-pound turkey

n For 10 people, buy a 15-pound turkey

n For 12 people, buy an 18-pound turkey

n For 14 people, buy a 20-pound turkey

The big thaw

The safest way to thaw a frozen turkey is in the refrigerator. You'll need about 24 hours per 4 to 5 pounds of turkey. For speedier thawing, put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound.

The brine

A good brine uses kosher salt and sugar in a 1-to-1 ratio, and usually no more than 1 cup of each. Feel free to add any other seasonings. Brines typically are made by heating the salt, sugar and seasonings with a bit of water until dissolved. This mixture then is diluted with additional cold water (volume will vary depending on the size of your bird). Be certain the brine is completely cooled before adding the turkey.

Turkeys should be brined for at least 8 to 10 hours, but can go as long as 72 hours. A good rule of thumb is, the longer the brine, the weaker the brine. So for a 10-hour soak, use 1 cup each of salt and sugar. For a longer one, consider backing down to ¾ cup each.

Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler stored outside works, too.

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