![]() Grandma might have thawed her turkey on the counter the night before the big feast, but today it’s recommended that you thaw your turkey in the fridge several days before the feast. A roasting rack allows for more even cooking, too. The bigger the bird the more you’ll want a roasting rack with handles (Amazon link). Invest in a roasting rack with handles to hold the carcass off the bottom of the pan and to make it easier to lift the hot bird from the pan. ![]() A 19-inch roasting pan is big enough for an 18 to 20-pound bird. You’ll need an 18-inch roaster for a 15 to 18-pound bird. The porcelain coating is non-stick and makes clean up easier.Ī 15-inch roasting pan is big enough for a 10 to 12-pound bird. They make juicy turkeys with crispy, brown skin. Graniteware roasters are carbon steel with a porcelain coating. Grandma used a graniteware oval roasting pan like this one (Amazon link). The cover ensures that the wings don’t dry out before the breast is cooked. You’ll need a proper roasting pan with a lid to easily cook a turkey the way grandma did. Use a heavy roasting pan that’s big enough to cook your turkey with the lid onįorget the tin foil roasting pans. A larger turkey will have more turkey breast, and the thickest part of the thigh will give more dark meat. The larger the turkey the higher the meat to bone ratio. A 20-pound turkey will serve 12 to 16 adults. ![]() A 16-pound turkey will serve 8 to 10 adults.A 12-pound turkey will serve 6 to 8 adults.An 8-pound turkey will serve 4 to 6 adults.1 ½ pound per person will give you plenty of leftovers for turkey stock, turkey soup, shepherd’s pie, and hot turkey sandwiches. Plan for 1 to 1½ pounds of bird per person for turkeys that are under 16 pounds. Pick a turkey that is the right size for your family
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