No matter how often you host Thanksgiving, one big question remains the same: Exactly how much turkey do I need to make? Since the turkey size will change how big of a helping each guest gets—not to mention how much will be left for leftovers. To make things simple, we’ve created a guide to help you pick the perfect-sized turkey for your holiday feast.
Psst! This guide will leave you with your coveted Thanksgiving leftovers, perfect for turkey sandwiches, soups and more. Here are a few leftover turkey recipes to get you started.
How to Figure Out How Much Turkey Per Person
First, finalize your guest list. Once you know the exact number of attendees, use this formula: Number of guests x 1.25.
You’ll want to plan on about 1.25 pounds of turkey per person attending. That means that if you are expecting 12 guests, plan for a 15-pound bird.
If you have a large number of kids coming, simply round down when calculating your turkey. The kids usually go for the rolls and side dishes anyway.
Pro tip: If you have a large group this year, try dividing your turkey number by two and buying smaller birds. This will allow them to cook faster and more evenly.
Next, Choose a Great Turkey Recipe
Next, it’s time to think about turkey prep:
- For large groups: We love this simple marinated Thanksgiving turkey recipe.
- For small groups: This slow cooker turkey recipe is an easy way to cook turkey breast.
Once you’ve chosen the perfect turkey recipe, don’t forget to add plenty of sides and desserts. Here’s how much of every dish to make this Thanksgiving.
More Thanksgiving Menu Ideas
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Marinated Thanksgiving Turkey
My family enjoys this Thanksgiving turkey because it cooks up tender, tasty and golden brown. Build up flavor by marinating the meat, then grill it to add a tempting barbecued flavor. —Ken Churches, Kailua-Kona, Hawaii
Check out this guide for how to cook a turkey to perfection with tips from our Test Kitchen experts.
Creamy Turkey Gravy
With my easy recipe, even someone who has never made homemade gravy before can be assured of success. —Phyllis Schmalz, Kansas City, Kansas.
In a pinch on Turkey Day? Don't miss these last-minute Thanksgiving recipes.
Cranberry Sauce
I turn to this recipe frequently because I can prepare it a day ahead—it's so convenient when company's coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.—Nancy Zimmerman, Cape May Court House, New Jersey
Apple Salad with Maple-Mustard Vinaigrette
This seasonal salad will be a hit at any gathering. It’s also easy for weeknights; just halve the recipe. —Beth Dauenhauer, Pueblo, Colorado
Cranberry Ambrosia Salad
My paternal grandmother used to make this for Christmas dinner. I'm not sure how many batches she made, as there were nearly fifty aunts, uncles and cousins in our family. I still make the recipe in memory of her, and it's still as good as I remember.—Janet Hurley, Shell Rock, Iowa
Skillet Sausage Stuffing
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
Pecan-Cornbread Dressing
Plenty of pecans and bacon give this stuffing a unique flavor— while using a packaged mix cuts down on the preparation time. —Taste of Home Test Kitchen, Milwaukee Wisconsin
Mashed Potatoes with a Kick
A handful of ingredients, a pot and a bowl are all you need to quickly make a great side that goes with any meal. These are my favorite potatoes! —Valerie Belley, St. Louis, Missouri
Pumpkin Pie Tartlets with Maple Pecan Crust
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario
Seasoned Brown Rice Pilaf
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare, and easy to convert for vegetarians (just substitute veggie broth). And if there are any leftovers, the dish is just as good the next day. —Amy Berry, Poland, Maine
Granola Streusel Cranberry Muffin Mix
These are great for breakfast. Once the family gets a taste, these delicious muffins will disappear quickly! —Karen Moore, Jacksonville, Florida
Roasted Red Pepper Green Beans
This recipe showcases a creamy sauce with shallot-and-chive cheese. The toasted pine nuts add crunch. Just a few ingredients—so easy! —Becky Ellis, Roanoke, Virginia
Five-Spice Pumpkin Pie
I always make a pumpkin pie for our big "pie night" party on Thanksgiving Eve. This recipe is a classic with a special spiced-up twist. —Shawn Barto, Winter Garden, Florida
Hasselback Sweet Potatoes
My family and friends love the warm inviting flavors of the luscious citrus butter, smooth cream cheese, sweet dates, fresh sage and toasted pecans that surround and capture the deliciousness of sweet potato in every bite. —Brenda Watts, Gaffney, South Carolina
Family-Favorite Caramelized Onions
This recipe was passed down to me by my mother-in-law. After a few tweaks these onions are better than ever and, to my husband's chagrin, there are rarely any leftovers. They can easily be made ahead and reheated. —Sharon Gibson, Hendersonville, North Carolina
Baby Swiss Appetizer Cheesecake
This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas
Finnish Mulled Wine
I found this recipe stuck in the pages of my Finnish grandmother's Bible. It takes 24 hours to make. Store tightly bottled in the fridge for up to two weeks. —Judy Batson, Tampa, Florida
Cranberry and Roasted Beet Salad
I created this as a healthy, tasty side dish to complement Christmas dinner. An enticing substitute for cranberry relish, it goes well with turkey. Even the children loved it! Serve it alone or on a bed of salad greens. —Brianna St. Clair, Worland, Wyoming
Pumpkin Soup with Sourdough Sage Croutons
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving inspired this recipe—it has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash. —Jenn Tidwell, Fair Oaks, California
Fresh Cranberry Relish
This no-cook cranberry medley spiced with cinnamon and ginger is a wonderfully refreshing complement for a savory entree. The tartness mellows as the relish chills.—Deb Williams, Peoria, Arizona
Cranberry Orange Mimosas
Mimosas are just so elegant for Sunday brunch. My recipe uses tart cranberries to balance the sweetness of champagne and orange juice. —Shannon Stephens, Lake in the Hills, Illinois
Better Brussels Sprouts
This is the only way my kids will eat Brussels sprouts! It’s actually ideal for me because this dish is fast, easy and healthy, and it makes a lovely side. Quick-cooking Brussels sprout halves are available in the prepackaged salad aisle at the grocery store. They’re a timesaver if you can find them, but you can always just buy whole ones and slice them in half. —Teri Rasey, Cadillac, Michigan
Roasted Honey Sweet Potatoes
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Cranberry Brie Pecan Pinwheels
This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana
Mini Pumpkin Spice Trifles
These miniature trifles are so fun for fall holiday parties! The assembly takes a little longer than making one big trifle, but it's worth it to see everyone's reaction to getting their own! —Rhiannon Brownell, Newport News, Virginia
Maple-Glazed Green Beans
After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. —Merry Graham, Newhall, California
Mom's Sweet Potato Bake
Mom loves sweet potatoes and fixed them often in this creamy, comforting baked sweet potato casserole. With its nutty topping, this side dish could almost serve as a dessert. It's a yummy treat! —Sandi Pichon, Memphis, Tennessee
Garlic-Roasted Brussels Sprouts with Mustard Sauce
Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Thyme-Roasted Carrots
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri
Corn Pudding
Jiffy mix and canned corn make this Southern corn pudding casserole a snap to prepare. Now this is real comfort food! —P. Lauren Fay-Neri, Syracuse, New York
Cranberry Pumpkin Bread
Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois
Honey-Squash Dinner Rolls
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Spiced Eggnog Pumpkin Pie
With its 10-minute prep time and lovely blend of mild eggnog flavor and spices, this is dream dessert for a busy hostess! It’s a staple for Thanksgiving and Christmas. In fact, my grown kids request it whenever they come to visit. —Patti Leake, Columbia, Missouri
Molasses-Bourbon Pecan Pie
Guests’ mouths water when they glimpse this southern charmer. Its flaky crust perfectly complements the rich, nutty filling. —Charlene Chambers, Ormond Beach, Florida
Cranberry Pecan Tassies
A traditional pecan tassie is a small tart with nuts. This holiday version adds cranberries. How festive! —Peggy West, Georgetown, Delaware
Deviled Eggs with Bacon
These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners as well. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
Holiday Salsa
When we offer this cream-cheesy salsa of fresh cranberries, cilantro and a little jalapeno kick, everyone hovers around the serving dish until it’s scraped clean. —Shelly Pattison, Lubbock, Texas
Bacon and Fontina Stuffed Mushrooms
What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
Pumpkin Pie Martinis
My girlfriends begin requesting this cocktail in fall and continue to ask for it through the holidays. Every sip is like a taste of pumpkin pie! —Cathleen Bushman, Geneva, Illinois
Slow-Cooker Cider
There's no last-minute rush before the party when you slowly simmer this punch. It has all the tantalizing flavors of fall. —Alpha Wilson, Roswell, New Mexico
Hot Spiced Wine
My friends, family and I enjoy this spiced wine during cold-winter gatherings. This warm drink will be a special treat for anyone who enjoys dry red wines. —Noel Lickenfelt, Bolivar, Pennsylvania
Honey Spiced Latte
We combine rich molasses, golden honey and a host of spices to create this warm and comforting beverage.—Taste of Home Test Kitchen
The post This Is Exactly How Much Turkey to Make Per Person appeared first on Taste of Home.
Carrie Madormo, RN