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Inside of recommendations on getting white and darkish meat off the chook and onto the platter.

Reno Gazette-Magazine

Ah, Thanksgiving. Is there some other meal right through the 12 months so freighted with expectancies and so fraught with doable pitfalls? Nope. Now not even shut.

Suppose unruly kids, prolonged day ingesting, high-handed nutritional restrictions, obligatory nostalgia, and relations who love the stir created through divisive political subjects, like a cat a few of the pigeons.

And not thoughts the overall turkey terror of buying groceries, cooking and internet hosting.

A gorgeously roasted turkey instructions the desk at Thanksgiving, its unswerving adjutants (aka aspect dishes) paying homage. (Picture: Sen Saelee, David Dorn and Bob Contreras/Supplied to RGJ Media)

We will be able to’t allow you to along with your circle of relatives (or their ingesting behavior), however we will make making plans and getting ready the meal more straightforward. 

We consulted the professionals (and drew on our personal revel in) to organize this information to Thanksgiving math: how a lot meals to shop for, how lengthy to cook dinner it, what number of it is going to feed, the right way to retailer it correctly and different necessities.

It is Thanksgiving through the numbers, in keeping with the Reno Gazette Journal, a USA TODAY Network publication.

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BIG BIRD

The rule of Thanksgiving thumb is to allow 1 pound of turkey meat per person. Want leftovers (or serving big appetites)? Allow 1 1/2 pounds. The following guide accounts for meat and bone weight:

For 8 people, buy a 12-pound turkey

For 10 people, buy a 15-pound turkey

For 12 people, buy an 18-pound turkey

For 14 people, buy a 20-pound turkey

LITTLE BIRD

If you’re not cooking for a crowd, make a bone-in turkey breast. A 5- to 7-pound breast feeds about 4. 

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THAWING OUT

To thaw a frozen turkey in the refrigerator, as the USDA recommends, allow about 24 hours for each 4 to 5 pounds of turkey. You also can submerge the bird in a sink of cold water to thaw, changing the water every 30 minutes and thawing at the rate of 30 minutes per pound.

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THE BRINE

A brine uses kosher salt and sugar in a 1-to-1 ratio, usually no more than 1 cup of each. Feel free to add 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) and with ice. The brine must be completely cooled before adding the turkey.

Turkeys should be brined for at least 8 to 10 hours, up to 72 hours. The longer you plan to brine the bird, the weaker you should make the brine. So, for a 10-hour soak, use 1 cup each of salt and sugar. For longer, consider reducing to 3/4 cup each.

Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler works, too. If a turkey is purchased pre-brined, do not separately brine it.

SALTY RUB

Don’t have the time or patience to brine? Try salting instead. In fact, plenty of folks say salting a turkey produces meat with far better flavor than brining.

Set the turkey on a platter, then rub a generous amount of kosher salt on all surfaces. Cover with plastic wrap and refrigerate overnight. When you’re ready to roast, rinse the salt from the turkey, pat it dry and place it in the oven.

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ROASTING

Roasting times and temperatures vary widely by recipe.

However you roast, it’s essential the meat is cooked to a minimum safe internal temperature of 165 F. To measure, insert a digital instant-read thermometer in the inner portion of a turkey thigh without touching bone.

Never rely on the pop-up thermometers that come with some turkeys. Their readings are inaccurate. The following guide is for an unstuffed bird cooked at 325 F in a standard oven.

8- to 12-pound turkey:        2 3/4 to 3 hours

12- to 14-pound turkey:      3 to 3/4 hours

14- to 18-pound turkey:      3 3/4 to 4 1/4 hours

18- to 20-pound turkey:      4 1/4 to 4 1/2 hours

20- to 24-pound turkey:      4 1/2 to 5 hours

Convection ovens require some heating and timing adjustments. Either reduce the recipe temperature by 25 F and cook as directed, or roast at the recipe temperature and cut cooking time by 25 percent.

LET IT REST

After the turkey emerges from the oven, it needs to rest 20 to 30 minutes before carving so the juices redistribute. To keep the bird warm, tent it with foil, then layer on some kitchen towels.

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ON THE SIDE

Carrots: A 1-pound bag makes 4 to 5 servings

Cheese: Serve 2 ounces per person as a pre-meal nibble

Cranberry sauce: Make about 1/3 to 1/2 cup cranberry sauce per person

Gravy: Plan for 1/3 cup gravy per person, with 1 extra cup for every 6 people

Green beans: 1 1/2 pounds of beans makes 6 to 8 servings

Mashed potatoes: Make at least 3/4 cup per person

Rolls: Figure on about 2 rolls (or cornbread slices) per person

Pie: A 9-inch pie feeds about 6 to 8

Stuffing: Prepare at least 3/4 cup stuffing per person, plus an extra batch

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LEFTOVERS

Refrigerate leftovers within two hours to prevent bacteria growth. Store leftovers in shallow containers to decrease cooling time, thus reducing the time food spends in the unsafe range (40 F to 140 F).

Don’t eat leftovers that have been refrigerated longer than 3 to 4 days. Freeze food to store it longer. 

The Associated Press contributed to this report.

Follow Jonathan L. Wright on Twitter: @RGJTaste

Learn or Proportion this tale: https://www.usatoday.com/tale/lifestyles/2020/11/24/thanksgiving-math-how-much-buy-how-long-cook-how-many-feeds/6413715002/