Turkey LBS - How large of a turkey for 4 adults? We want some left overs. I'm thinking 12lbs - too large?

Answer 1

Since it's only 4 people...

1. I would recommend getting a turkey breast, maybe a second for leftovers. The reason I suggest a turkey breast is that most people do not like the dark meat and prefer the breast meat.

2. A turkey breast is much more easier to handle... if you get a boneless turkey breast then you have less waste too.

3. Some turkey breast instructions suggest you can bake from the frozen state... no defrosting. Read the label.

4. If you're not defrosting a bird now, then you might be able to defrost it by Thursday... unless you buy a fresh turkey.

5. The rule of 1 lbs to 1.5 lbs per person should give you a good idea of the size you'd want to get. Typically, with a boneless breast you can go less, but for leftovers stick with that.

If you're looking for the whole bird experience a 10 to 12 lb bird should be plenty... Finding a whole turkey weighing less is difficult.

The link below gives some pretty good info.

Answer 2

This Site Might Help You.

RE:
Turkey LBS - How large of a turkey for 4 adults? We want some left overs. I'm thinking 12lbs - too large?

Answer 3

What Size Turkey For 4 Adults

Answer 4

What Size Turkey For 6 Adults

Answer 5

You'll have leftovers alright!! Depends how many days you want to eat turkey after Thanksgiving . It's up to you....but usually with turkey it's 3/4 lb. per person - however I think a 5 lb turkey (if there is such a thing) would be tough as "nails". 10-12 lbs will give you lots.

Answer 6

Well, we always made fresh stuffing and added strips of turkey to it and baked in the oven with a layer of cheese on top and gravy on the side. I can't think of anything but the generic leftover recipes. Once the turkey has been baked and basted in it's own juices, it's honestly not going to change in taste and only dry out with each new cooking. I guess Turkey Pot Pie was invented for just that reason.

Answer 7

I would think an eight pound turkey should be enough. I don't think each of you is going to eat a pound of turkey a piece? Then there will plenty of leftovers for a few days. Maybe turkey soup, made by boiling the turkey carcase and then adding vegetables to the mix. Who can forget the good ol turkey sandwich?

Answer 8

It depends on how many leftovers you want. 12 lbs would provide a lot but considering how much you can do with leftover turkey, who cares. Ideally though, I think I'd go a bit smaller. If it weren't for wanting leftovers I'd suggest 4 lovely, bacon-wrapped rock cornish hens.

Answer 9

I would go with a 16 lb turkey and if you live near a Safeway, they are on special. Manor House-lowest in added sodium. Also, when you carve the turkey-its is best to actually cut out the breasts so you will be able to get right down to the bone and get the most out of the bird. For steps on carving/breaking down a bird check out
http://www.austin360.com/food_drink/content/food_drink/dining_at_home/stories/2006/11/20turkeycsi.html

I'm sure you can find pictures elsewhere, but removing the breast and breaking down the bird will ensure nie whole cuts and tons of left overs. Have fun :o)

Answer 10

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Turkey-Mushroom Soup 4 c sliced mushrooms 1/2 c chopped onion 1/2 c sliced carrots 1/2 c sliced celery 2 ea cloves garlic, minced 2 T margarine 2 T all-purpose flour 1/4 t salt 1/8 t dried whole thyme 1/8 t dried whole marjoram 1/2 c skim milk 1 T dry sherry 1 ea egg yolk, lightly beaten 10 oz chicken broth 1 c cubed, cooked turkey 1/3 c cooked regular rice 1 T diced pimento Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2-quart casserole; microwave, uncovered at high for 6 to 7 minutes, stirring after 3 minutes. Add flour, salt, thyme; stir well. Add milk and next three ingredients, stirring well. Microwave, uncovered at high 6 to 9 minutes or until slightly thickened, stirring every 2 minutes. =============================== Turkey Alfredo Casserole 6 oz fettucini noodles 1/8 t pepper 10 oz frozen cut broccoli 1 1/2 c skim milk 1 T margarine 2 1/2 c chopped cooked turkey 3 T flour 1/2 t dried basil, crushed 3/4 c grated Parmesan cheese 1/4 t salt Cook pasta, drain and set aside. Run water over broccoli to thaw. In a large saucepan melt margarine or butter. Stir in flour, basil, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in turkey or chicken, 1/2 cup of the cheese and broccoli. Remove from heat. Add pasta and toss to coat. Turn turkey mixture into a greased 12 by 7 1/2 by 2 inch baking dish. Cover with foil. Bake in a 350 degree oven for 20 minutes. Remove foil. Sprinkle with the remaining cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through.