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<< Previous   of   Next >> Associated Press  (click to enlarge) Glazed turkey is the traditional Thanksgiving table centerpiece.   ADVERTISEMENT   Related Stories • A sticky situation 11/12/08   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, November 12, 2008 Do the math, then do the bird The most important ingredient for a successful Thanksgiving? Math. That's because crunching the numbers is the best way to make sure that you have enough turkey for all your guests, that the turkey you serve them won't be raw, and that it comes out of the oven on time. These estimates are rounded high to ensure plenty of leftovers. Keep in mind that the bigger the bird, the higher the meat-to-bone ratio. Which means that on smaller turkeys you need more total weight per serving than on larger turkeys. Roasting times are estimates for stuffed birds; actual cooking time will vary by stove and turkey. Federal health officials say a turkey should be cooked until an instant read thermometer inserted at the innermost part of the thigh (without touching bone) reaches 165 degrees, though some cooks say thigh meat tastes better cooked to 170 degrees. DINERS: 6 to 7 Turkey: 9 to 10 pounds Thawing: In the refrigerator for 48 hours, or in cold water (change the water every 30 minutes) for 41/2 hours Roasting: 325 degrees for 3 to 4 hours (subtract 20 to 40 minutes if not stuffed) Gravy: 21/2 cups Stuffing: 5 cups DINERS: 8 to 9 Turkey: 13 to 14 pounds Thawing: In the refrigerator for 3 days, or in cold water (change the water every 30 minutes) for 7 hours Roasting: 325 degrees for 4 to 41/2 hours (subtract 20 to 40 minutes if not stuffed) Gravy: 3 cups Stuffing: 7 cups DINERS: 10 to 11 Turkey: 17 to 18 pounds Thawing: In the refrigerator for 4 days, or in cold water (change the water every 30 minutes) for 9 hours Roasting: 325 degrees for 41/2 to 5 hours (subtract 20 to 40 minutes if not stuffed) Gravy: 31/2 cups Stuffing: 9 cups DINERS: 12 to 13 Turkey: 20 pounds Thawing: In the refrigerator for 4 days or in cold water (change the water every 30 minutes) for 10 hours Roasting: 325 degrees for 5 to 6 hours (subtract 20 to 40 minutes if not stuffed) Gravy: 41/2 cups Stuffing: 10 cups DINERS: 14 to 15 Turkey: 23 pounds Thawing: In the refrigerator for 5 days, or in cold water (change the water every 30 minutes) for 111/2 hours Roasting: 325 degrees for 5 to 6 hours (subtract 20 to 40 minutes if not stuffed) Gravy: 5 cups Stuffing: 111/2 cups Associated Press READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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