If you are planning to cook Thanksgiving dinner for 60 people, just how many turkeys does she need to roast?
Not counting for leftovers, you’ll want to purchase 10 pounds of turkey for every 10 people. Four 15 pound turkeys (or 60 pounds total) should work well for this large group. If, however, you’ll be serving children as well, you can reduce the quantity. Children will need about ½ a pound per person. If making stuffing with bags of bread cubes, 1 bag will feed 8 so you’ll want to purchase 8 bags.
Preparing the Best Turkey
Defrosting Your Turkeys
There are two predominantly accepted methods of thawing a turkey: the Refrigerator Method and the Cold Water Method. The Refrigerator Method takes longer, up to several days, but requires no effort other than to make room in the fridge. Make sure you pick a spot on the bottom shelf to avoid contaminating food below the turkey (it will drip as it thaws), and simply place the turkey breast-side-up, still in its original wrapper, on a pan, tray or platter. Allow a full day for every 4 pounds. The Cold Water Method is quicker, but requires more action on the part of the cook. Place the turkey in its original wrapper breast-side-down in a sink or tub, and cover completely with cold water. Change the water every 30 minutes to minimize bacteria growth, and allow approximately 30 minutes for every pound of the turkey.
Baking the turkeys
Generally, I would bake the turkeys 20-25 minutes per pound at 325 F, covered, and then uncover and raise the temperature to 400 for the last 25-30 minutes. Check them frequently, though, because ovens vary. Have fun cooking, Margie!