The menu for 10, 20, 30 guests
| What to buy | Rule | 10 guests | 20 guests | 30 guests |
|---|---|---|---|---|
| Whole turkeys, 12–16 lb | 1/2 lb cooked per guest | 1 | 2 | 3 |
| Russet potatoes, 5-lb bags | 3/4 cup per guest | 1 | 2 | 3 |
| Stuffing mix, 6-oz boxes (3 cups each) | 3/4 cup per guest | 3 | 6 | 9 |
| Gravy mix packets (1 cup each) | 1/2 cup per guest | 6 | 11 | 17 |
| Green beans, 14.5-oz cans | 1/2 cup per guest | 5 | 9 | 14 |
| Cranberry sauce, 14-oz cans | 1/3 cup per guest | 3 | 6 | 8 |
| Dinner rolls, 12-packs | 1.5 per guest | 2 | 3 | 5 |
| Pies, 9-inch (8 slices each) | 1 slice per guest | 2 | 3 | 5 |
| Wine, 750 ml bottles | 2.5 glasses per guest | 6 | 11 | 17 |
Thanksgiving dinner tips
- Turkey is planned as the main event, so there's enough for seconds and a few leftover sandwiches.
- A frozen turkey thaws in the refrigerator at about a day for every 4 to 5 pounds, so a big bird goes in the fridge the weekend before.
- Roast to 165°F in the thickest part of the thigh, the wing and the breast. USDA's roasting times by weight are on the turkey page.
Food safety: don't leave perishable food out more than 2 hours, or 1 hour above 90°F (USDA). Keep hot food hot and cold food on ice.
Each food on its own
Every line above has its own calculator with a chart for 10 to 200 people:
Thanksgiving dinner questions
How big a turkey do I need for Thanksgiving?
The turkey line in the table gives the total pounds and how many whole birds that is for your headcount. Two smaller birds cook faster and more evenly than one huge one.
How many pies do I need for Thanksgiving?
The pie line counts one slice per guest at eight slices a pie. If you're serving two or three kinds, people take slivers of each, so the same number of pies goes further.