1 Week Countdown!! Turkey-Day Menu & Ordering Questions Answered!
Turkey: What size turkey should I order? One of the most commonly asked question come November 1st, is regarding the size of bird to order: There are several guides out there that will help you based on the amount of guests, but I usually play it safe by averaging 1 ½ pounds of turkey per 1 adult. This amount also accounts for a little leftover, at least at my house it does. A great tip that I recently learned was to not purchase a turkey over 15 – 17 pounds. If you need a turkey larger than this, consider getting two. Trying to roast a bird over 15 – 17 pounds tends to dry it out before it has finished cooking.
Mashed Potatoes: What type of potato should I use and how many should I buy for mashed potatoes? The second most commonly asked question is in regard to the mashed potatoes: I like to use Yukon gold potatoes because the skin is thinner and you don’t have to peel them. They also tend to have a buttery texture when mashed and that in it self is a selling point in my book. As far as how many Yukon potatoes to purchase, I average 1 large Yukon potato per person. Of course you can peel them if you want to, but I tend to prefer the skin left on as it gives a nice textural difference.
Sweets: What should I make and how many? As far as your sweets go, I always make a few different pies and even sometimes, smaller treats like chocolate bark, 7-layer bars or fudge for those that may not fancy pie. Keep in mind, people often splurge on Thanksgiving dinner so account for 2 slices of pie per person (1 of each). And, if time allows, I always make an extra pumpkin pie because it will keep several days following Thanksgiving and often doesn’t last its expiration date. Plus, there are some (don’t look at me) that will quite possibly want a second slice. Don’t judge, I worked hard today!
Prepare your fridge, pantry, spice drawer, oils, & counter space! And last but not least, organizing your kitchen so it is ready for the big feast can often take a few days. Start small with tossing out expired dried herbs; they are at their best if kept in a cool dark place for 1 year. Then move on to your oils, check that your roasting pan is accessible, and figure out how you are going to brine your turkey (if doing so). And last but not least, take a good look at your refrigeration situation and start to plan out what you have room for and where things will be stored.
Cheers to starting a new tradition around the table together!
Founder and true believer in the power of bringing people around The Table Together!