A Thanksgiving countdown and a quick count of how much turkey per person to buy take most of the stress out of holiday dinner planning. Use the quick reference below to size your main dish, schedule fridge thawing time and plan your oven timing so your sides hit the table warm.
This guide groups our tested holiday recipes by dish, with total time and servings plus what to pick up on our shelves for each.
Quick reference
| Whole turkey per person | about 1 1/2 lbs, which leaves some leftovers |
|---|---|
| Ham per person | about 3/4 to 1 lb for bone-in, or 1/2 lb for boneless |
| Bone-in prime rib per person | about 1 rib for every 2 people |
| Fridge thawing time | about 24 hours per 4 to 5 lbs (3 days for 12 lbs, 5 days for 20 lbs; never thaw on the counter) |
| Make-ahead prep | up to 5 days in the fridge for a frozen dry-brined turkey, or season bone-in prime rib the night before |
| Turkey doneness and rest | 165°F in the thickest part of the thigh and breast, then rest about 30 minutes before carving |
| Leftover safety | refrigerate within 2 hours and keep for 3 to 4 days |
A Two-Week Countdown
Two weeks out, lock in your menu and build your holiday shopping list around pantry staples like Signature SELECT chicken broth, Stove Top stuffing mix and a Handi-foil roaster rack. Check your recipes now for make-ahead steps you'll need to schedule in the final week. Our Dry-Brined Roast Turkey with Classic Gravy, for example, needs 2 days in the fridge for a fresh bird or up to 5 days for a frozen one.
In the final week, thaw a frozen turkey in the fridge for 24 hours per 4 to 5 pounds, never on the counter. A 20 pound bird needs 5 days, while the 12 pound bird for Harvest Roast Turkey with Homemade Gravy (210 minutes total, 12 servings) needs 3 days.
Ingredients Chicken Broth, Contains Less than 2% of Sea Salt, Salt, Sugar, Chicken Flavor, Yeast Extract, Carrots, Onion Powder, Corn Starch, Celery, Onion, Natural Flavor.
Ingredients PUMPKIN.
Ingredients ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, SALT, ONION*, CONTAINS LESS THAN 2% OF HYDROLYZED SOY PROTEIN, COOKED TURKEY*, YEAST, INTERESTERIFIED SOYBEAN OIL, CELERY*, PARSLEY*, POTASSIUM CHLORIDE, SPICE, SUGAR, CARAMEL COLOR, MALTODEXTRIN, TURKEY BROTH*, DISODIUM GUANYLATE, DISODIUM INOSINATE, SILICON DIOXIDE, NATURAL FLAVOR, WITH BHA, BHT, AND ROSEMARY EXTRACT AS PRESERVATIVES. *DRIED
Ingredients Cranberries, High Fructose Corn Syrup, Filtered Water, Corn Syrup.
Ingredients Bleached Wheat Flour, Niacin (a B Vitamin), Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid (a B Vitamin).
How Much Food to Buy per Person
Plan on about 1 1/2 pounds of whole turkey per person if you want generous portions plus leftovers. At that rate, a 12 pound turkey feeds about 8 people, as in our Dry-Brined Roast Turkey with Classic Gravy. If you don't need extra leftovers, our Harvest Roast Turkey with Homemade Gravy stretches a 12 pound bird to 12 servings, and One-Hour Turkey gets 10 servings from a 10 pound bird.
For ham, buy about 3/4 to 1 pound of bone-in ham per person (a 10 pound spiral ham feeds 12 in our Maple-Peach Glazed Spiral Ham) or 1/2 pound of boneless ham. Serving beef instead? Count on about one rib of bone-in prime rib for every 2 people.
The Turkey
For a classic bird, Harvest Roast Turkey with Homemade Gravy (210 minutes total, 12 servings) roasts a 12 pound turkey with apple, pear and fresh herbs at 325°F. If you have 2 to 5 days for fridge prep, Dry-Brined Roast Turkey with Classic Gravy (210 minutes total, 8 servings) seasons a 12 pound turkey with kosher salt and brown sugar.
When time is tight, One-Hour Turkey roasts a flattened 10 pound bird with olive oil, salt and pepper at 450°F, or you can skip the whole bird and pick up a Butterball boneless turkey breast roast. Whichever you choose, grab a Handi-foil roaster rack and a Good Cook instant read thermometer to check for 165°F in the thickest part of the thigh and breast.
Ingredients Turkey, Water, Contains 2% or Less of Salt, Dextrose, Sugar, Natural Flavor, Modified Food Starch, Sodium Phosphate for Tenderness and Juiciness, Gravy Packet Ingredients: Water, Modified Corn Starch, Maltodextrin, Salt, Rice Flour, Cooked Turkey, Onion Powder, Caramel Color, Garlic Powder, Spices.
Ingredients Brine Blend Only: Sea Salt, Sugar, Spices (White Peppercorns, Black Peppercorns, Green Peppercorns, Pink Peppercorns, Sage, Rosemary, Thyme, Bay Leaves), Orange Peel. Smoked Turkey Rub Only: Salt, Sage, Black & Pink Peppercorns, Onion, Oregano, Chives, Garlic, Smoked Paprika, Organic Canola Oil.
Ingredients Enriched Wheat Flour ( Flour, Niacin, Iron, Thiamine Monointrate, Riboflavin, Floic Acid), Wheat Starch, Whey (Milk), Salt, Chicken Fat, Turkey Powder, Onion, Torula, Yeast, Caramel Color, Disodium Inosinate and Guanylate (Flavor Enhancers), Spices (Including Celery Seed), Extractives of Rosemary, Extractives of Paprika, Extractives of Sage, Butyric Acid & Natural Flavor.
Ham, Prime Rib and Other Mains
Feeding a crowd? Our Maple-Peach Glazed Spiral Ham dresses up a 10 pound ham with peach preserves and maple syrup, while Maple-Brown Sugar Glazed Ham serves a smaller group of 6 with brown sugar and Dijon mustard. If a whole turkey is more than you need, Lemon-Herb Roast Chicken pairs a 5 pound chicken with fresh lemon and thyme.
If beef is your centerpiece, season our Bone-In Prime Rib Roast the night before with garlic and rosemary, or try Peppered Ribeye Roast with Roasted Garlic Sauce for a rich garlic-and-cream finish. Short on time? Roast Beef Tenderloin with Dijon, Garlic & Fresh Thyme is ready in 100 minutes. Pick up Grey Poupon Dijon mustard and Silver Spring prepared horseradish to serve alongside.
Ingredients Water, Sugar, Pineapples, Food Starch-Modified, Vinegar, Cloves, Carmine, Salt, Clove Bud Extract.
Ingredients Sea Salt, Spices, Dehydrated Garlic, Cane Sugar, Lemon Peel, Chili Pepper, Natural Butter Flavor, Sunflower Oil, Citric Acid, Mustard Seed, Natural Flavor.
Ingredients DISTILLED WHITE VINEGAR, MUSTARD SEED, WATER, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, FRUIT PECTIN, SUGAR, SPICES.
A Vegetarian Main for the Table
A meatless main can hold its own at the center of the table. Our Vegan Stuffed Acorn Squash with Wild Rice, Walnuts & Cranberries takes 70 minutes and fills roasted acorn squash halves with wild rice, walnuts and cranberries. For something heartier, our White Bean-Kale "Cassoulet" with Parmesan Bread Crumbs & Lemon Sauce tops white beans and kale with crisp Parmesan bread crumbs.
You can bake either one alongside the roast or slide it into the oven while the turkey rests before carving. Pick up acorn squash and Lundberg wild rice on our shelves, and see our other holiday guides for side dishes, appetizers, drinks and desserts.
Ingredients Regenerative Organic Certified California Wild Rice.
Ingredients Rice, Wild Rice, Hydrolyzed Soy Protein, Maltodextrin, Monosodium Glutamate, Onion Powder, Autolyzed Yeast Extract, Sugar, Salt, Dried Parsley, Potassium Salt, Garlic Powder, Sunflower Oil, Caramel Color, Spices, Hydrolyzed Corn Protein, Hydrolyzed Yeast Protein, Hydrolyzed Wheat Protein, Iron (Iii) Phosphate, Niacinamide, Thiamine Mononitrate, Folic Acid.
The Day Itself: Oven Schedule and Leftovers
Build your day-of schedule around oven temperatures and total cook times. Harvest Roast Turkey with Homemade Gravy roasts at 325°F and Maple-Brown Sugar Glazed Ham bakes low and slow at 250°F, while One-Hour Turkey roasts at 450°F when oven time is tight.
Once your turkey hits 165°F in the thickest part of the thigh and breast, rest it about 30 minutes before carving to free the oven for sides. Put leftovers in the fridge within 2 hours using Signature SELECT meal prep containers, Ziploc storage bags or Glad Press'n Seal wrap; they keep 3 to 4 days.
Related guides
Frequently asked questions
How much turkey per person should I buy for holiday dinner planning?
Plan on about 1 1/2 pounds of whole turkey per person, which gives you enough for dinner and some leftovers. If you are serving ham or beef instead, buy about 3/4 to 1 pound of bone-in ham per person, 1/2 pound of boneless ham, or about one rib of bone-in prime rib for every 2 people.
How long does it take to thaw a turkey in the fridge?
Thawing a frozen turkey in the fridge takes about 24 hours for every 4 to 5 pounds. A 12 pound turkey needs about 3 days in the fridge and a 20 pound turkey needs about 5 days, and you should never thaw a turkey on the counter.
What is a good Thanksgiving countdown for preparing the main dish?
Start two weeks out by choosing your recipes and picking up pantry staples. Count back 3 to 5 days before the meal to thaw a frozen turkey in the fridge (2 to 5 days ahead for our Dry-Brined Roast Turkey with Classic Gravy), and season Bone-In Prime Rib Roast with garlic and herbs the night before cooking.
How do I plan Thanksgiving dinner oven timing on the day itself?
Plan your oven schedule around your main dish's roasting temperature and total time, like 325°F for Harvest Roast Turkey with Homemade Gravy or 450°F for our faster One-Hour Turkey. Once your turkey reaches 165°F in the thickest part of the thigh and breast, let it rest for about 30 minutes before carving so the oven is open for your side dishes.
Which holiday main course should I choose if I am short on oven time?
Try our One-Hour Turkey, which roasts a flattened 10 pound bird at 450°F for 5 to 6 minutes per pound (80 minutes total for 10 servings) until it reaches 165°F in the thickest part of the thigh and breast. If you prefer beef or pork, Roast Beef Tenderloin with Dijon, Garlic & Fresh Thyme takes 100 minutes total for 6 servings, and Maple-Peach Glazed Spiral Ham takes 120 minutes total for 12 servings.
How long do holiday meal leftovers keep in the fridge?
Put all leftovers in the fridge within 2 hours of serving. Properly refrigerated leftovers keep for 3 to 4 days.