Some years, your Thanksgiving feast might be a cozy gathering filled with close friends and family, while other years, it transforms into a lively event with everyone and their relatives coming over for dinner. Whatever the scenario, there’s something about the holiday season that invites the phrase “the more, the merrier.” If you find yourself hosting a large crowd this Thanksgiving, you might have a few pressing questions, such as how much turkey you should provide per guest. A good rule of thumb is to aim for between 1 and 1.5 pounds of turkey breast per person. That way, everyone leaves with full bellies and happy hearts! But how do you ensure that your turkey is large enough to satisfy everybody? To get expert advice, we consulted recipe creator and lifestyle specialist Peter Som, who shared why tackling a big turkey requires a different approach than a smaller one.
“When it comes to a big bird, you definitely need to make some adjustments to avoid that dreaded dry meat,” Som cautions. His first piece of advice is to cover the turkey with aluminum foil after the skin has had a chance to get that perfect golden brown, trapping the moisture and retaining all those delicious juices inside. “Plus,” he adds with enthusiasm, “this is where butter becomes your best friend. Don’t be shy! Massage your turkey with a generous amount of softened butter, both under the skin and on top. This helps keep the meat juicy and tender.” Som suggests tapping into those rich drippings and melted butter in the roasting pan to baste your turkey throughout the cooking process, giving it that famous Gordon Ramsay touch.
Your holiday tradition might look something like this: you pop the turkey in the oven, start the timer, and then dash off to finalize your beloved side dishes (and if you need side dish inspiration, we’ve saved you the trouble by compiling a list of the 60 best Thanksgiving sides!). Just be careful not to get so caught up in the chaos that you forget to rotate your turkey halfway through the cooking time. Peter Som emphasizes this crucial step for even cooking. Sure, it takes longer for bigger turkeys, but that’s just the way the bird cooks! And once it’s out of the oven, you must give it at least a 30-minute resting period—though even longer is ideal—so the juices can redistribute, keeping the meat succulent.
If you consider yourself a knife aficionado and are feeling particularly daring, Som suggests trying your hand at spatchcocking the bird before roasting. What’s that, you ask? It’s a technique that involves removing the backbone of the turkey, effectively flattening it out with all that crispy skin facing upward. Not only does this method shorten cooking time, but it also promotes even cooking across the entire bird—an absolute win during the bustling holiday preparations. So go ahead, embrace your inner chef! The turkey isn’t just a centerpiece; it’s the star of the show, and with these tips, you’re well on your way to impressing your guests this Thanksgiving.
