Do the math
Thanksgiving prep is a numbers game
Cooking is both art and science. Chemistry and alchemy. Practical and magical. Rules and riffs. And then there’s cooking for Thanksgiving, the three-ring circus that requires having eight limbs.
My way-back friend Margit, writer and founder of TueNight, a self-described “grab-bag of Gen-X goodies: midlife stories, pop culture, and a community for grown-ass women,” used to run an ongoing feature called “What’s Your System” in which grown-ass galz like yours truly would share proverbial pearls to make life easier. (In the pre-TueNight era, Margit kept a Tumblr; here’s my Turkey Day Tips from 2011.)
But I’ve got another system for the lead-up to feast day, the week or so when I’m scribbling menu ideas and shopping lists and checking the pantry. And that system is all about the numbers. What follows comes from a cheat sheet I pull out every year at this time, a bunch of equations and ratios that are fundamental to meal prep, both from serving sizes to time management. Keep these tucked in your apron. xokod
Turkey
Size
If you want leftovers, estimate 1 ½ pounds per person. For a party of six, that means a nine-pound turkey. Not into leftovers? One pound per person is plenty.
Thaw time
Frozen turkeys need to be completely thawed before going into the oven. Estimate 1 day of thaw time in the refrigerator (not on the counter) for every 5 pounds.
Seasoning
I usually opt for salt, pepper and some kind of dried herb (and sometimes a little brown sugar) for an all-over rub, but whatever you decide, the salt is the most important of the three. Under-salted poultry is a total bummer; if you screw up the salt, you’re kinda screwed. So I’m gonna be bossy and tell you to use this formula: For every 5 pounds of turkey, use 1 tablespoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried herbs. (The salt amount reflects my preference for fine sea salt. If using Kosher salt, use 1/2 teaspoon more; for table salt, use 1/2 teaspoon less.)
Rather than sprinkle by hand, which yields inconsistent results, measure out your seasonings and place in a small bowl. Pat the turkey dry inside and out with a paper towel, then give the bird a good rub down with your seasoning blend.
Cook Time
Estimate 12 to 15 minutes per pound, depending on your oven. A 10-pounder (without stuffing) takes 2 to 3 hours. (Translation: You don’t need to wake up at dawn to put the turkey in the oven).
P.S. An oven thermometer is a handy way to test the accuracy of your oven. Look for one at your local hardware store.
Oven temperature
Preheat the oven to 425 degrees F. Roast the turkey at this temperature for 30 minutes. Reduce to 350 F for the remaining time.
Doneness
Don’t let the timer be your only gauge for doneness. Take the turkey’s temperature with an internal meat thermometer. Your turkey is done when the thermometer, inserted in the inner thigh (the part closest to the breast), reads 165 degrees F.
Rest Time
Don’t even think about it; cutting into a hot turkey will do more than burn your fingers; it will be the single easiest way to let all the juices run and turn that bird into cardboard. Besides, rest time is when you can reheat sides and rolls and start pondering gravy. Let it rest for 30 minutes, uncovered.
If you’re not quite ready to carve, cover with foil and even a kitchen towel to act like a tea cozy and keep warm.
Gravy
Estimate ½ cup of gravy per person. For a party of six, that means 3 cups gravy.
To make gravy, you need just three things: fat (drippings, butter, or oil); flour; and liquid (broth). Fat and flour are cooked together to make a roux, which thickens the gravy and gives it body.
For every 1 cup broth, you need 2 tablespoons each of fat and flour.
So for that party of six, 3 cups gravy means:
6 tablespoons flour
6 tablespoons fat
3 cups broth
Stuffing
A good rule of thumb is a 2 to 1 ratio of bread to liquid (typically broth) for a not-too-wet, not-too-dry stuffing.
To make your own bread cubes for stuffing, a 1-pound loaf with crusts removed, and cut into 1-inch cubes, yields 6 to 8 cups, plenty for a party of six. (Remember that dried bread cubes will expand in volume once combined with liquid.)
To dry bread cubes: Arrange in a single layer on one (or two) sheet pans in a 275 F oven. Cubes should be good and dry in about 45 minutes. Cool completely before storing.
Questions? Holler at me in the comments or send a direct message.