Christmas dinner – adults: 6, children: 2
Example for 6 adults and 2 children – enter your own guests above.
| Turkey to buy | 9–11 lb (4.5–5 kg) |
|---|---|
| Thawing in the fridge, 40 °F (4 °C) or colder – days | 2–3 |
| Thawing in cold water, changed every 30 minutes | 5 h |
| Roasting at 325 °F, unstuffed | 2¾–3 h |
| Done when | 165 °F (74 °C) in the thickest part of the thigh and in the centre of the stuffing |
| Resting before carving | 30–45 min under foil |
Sides for the table
| Potatoes | 1.4–1.8 kg (3.5–4 lb) |
|---|---|
| Other vegetables | 1.1 kg (2.5 lb) |
| Stuffing | 700 g (2 lb) |
| Gravy | 700 ml (3 cups) |
| Cranberry or other sauce | 250 g (9 oz) |
| Bread rolls | 7 |
| Desserts (portions) | 7 |
The rules of thumb behind the numbers
- These are rules of thumb, not official numbers: food-safety agencies such as USDA (US) and FSA (UK) recommend checking the turkey with a thermometer – the times are only a guide.
- Turkey to buy: a whole bird with bone, about 1.25–1.5 lb (0.6–0.7 kg) per adult and half that per child, rounded up; over about 24 lb (11 kg), two smaller birds or a turkey crown.
- Thawing: in the fridge at 40 °F (4 °C) or colder, one day for every 4–5 lb (2–2.5 kg); in cold water changed every 30 minutes, 30 minutes per lb (0.5 kg); never at room temperature.
- Roasting at 325 °F (160–165 °C), unstuffed, after USDA’s table: 8–12 lb 2¾–3 h, 12–14 lb 3–3¾ h, 14–18 lb 3¾–4¼ h, 18–20 lb 4¼–4½ h, 20–24 lb 4½–5 h; stuffed about ¼–½ h longer.
- At 350 °F (175–180 °C) it roasts roughly 15–20 % faster – an estimate, so check early. It is done at 165 °F (74 °C) in the thickest part of the thigh and the centre of the stuffing; rest it 30–45 minutes under foil.
- Sides per adult, half for a child: potatoes 200–250 g (about ½ lb), other vegetables 150 g, stuffing 100 g, gravy 100 ml, cranberry or other sauce 30 g, one bread roll and one dessert.
Food safety and cooking tips
- Use a meat thermometer: the colour of the juices does not tell you the turkey is safe.
- Never thaw a turkey on the counter – only in the fridge or in cold water.
- Keep a separate board and knife for raw poultry, and wash your hands after touching it.
- Put leftovers in the fridge within 2 hours and eat them within 3–4 days.
- Rest the turkey under foil before carving: the juices settle and it slices more easily.
- Stuffing baked in its own dish is safer than stuffing inside the bird, and it gets hot through sooner.
Also useful
Drawing names for gifts too? Secret Santa on santa.haus.