Thanksgiving Dinner: How Much Food Per Person (6 to 25 Guests)
Part of the project planner: Planning the holidays: dinner, tree and lights.
For 10 adults at a standard appetite, plan 13 lb of turkey, 5 lb of potatoes, 8 cups of stuffing, 15 rolls and 3 pies. The chart covers 6 to 25 guests, and the tables below show what each portion is and how to scale it for light and hearty eaters.
Food by number of guests
Standard appetite, all adults. Potatoes are raw weight, and pies are 8 slices each (with at least one of each of three kinds):
| Guests | Turkey | Potatoes | Stuffing | Gravy | Rolls | Pies |
|---|---|---|---|---|---|---|
| 6 | 8 lb | 3 lb | 5 cups | 2.5 cups | 9 | 3 |
| 8 | 10 lb | 4 lb | 6 cups | 3.5 cups | 12 | 3 |
| 10 | 13 lb | 5 lb | 8 cups | 4.0 cups | 15 | 3 |
| 12 | 15 lb | 6 lb | 9 cups | 5.0 cups | 18 | 3 |
| 15 | 19 lb | 8 lb | 12 cups | 6.0 cups | 23 | 3 |
| 20 | 25 lb | 10 lb | 15 cups | 8.0 cups | 30 | 4 |
| 25 | 32 lb | 13 lb | 19 cups | 10.0 cups | 38 | 4 |
Add the children (each counts as half) and set the appetite in the Thanksgiving dinner calculator for your own table.
The portions behind the chart
- Turkey: about 1¼ pounds per person, uncooked, bone-in.
- Potatoes: about ½ pound raw per person.
- Stuffing: about ¾ cup per person, cooked.
- Green beans or another vegetable: about ¼ pound per person.
- Cranberry sauce: about ¼ cup per person.
- Gravy: about ⅓ to ½ cup per person.
- Rolls: about 1½ per person.
- Pie: a slice and a bit per person, spread over several kinds.
How appetite changes the turkey
Pounds of turkey for a light, standard and hearty group (the hearty figure leaves leftovers):
| Guests | Light | Standard | Hearty |
|---|---|---|---|
| 8 | 8 lb | 10 lb | 13 lb |
| 12 | 12 lb | 15 lb | 20 lb |
| 20 | 20 lb | 25 lb | 33 lb |
Planning the day
- Count heads early and ask what guests are bringing, so that the table is balanced.
- Order or thaw the turkey first. See how big a turkey you need and when to start thawing it.
- Make ahead: cranberry sauce, pies, rolls, casseroles and gravy base all keep or reheat well.
- Plan the oven. The turkey takes it for hours, so choose sides that cook at the same temperature, or that use the stovetop, the slow cooker or a microwave.
- Plan the fridge. Thawing turkeys, brining buckets and leftovers fill it fast.
Mistakes that cost people their dinner
- Cooking for the number of chairs and not the number of eaters: count teenagers as full adults.
- Too many sides that all need the oven at once.
- Forgetting storage containers for the leftovers.
- Leaving food out for more than 2 hours.
Frequently asked questions
How much food do I need for Thanksgiving dinner for 10 people?
About 13 lb of turkey, 5 lb of potatoes, 8 cups of stuffing, 15 rolls and 3 pies, for a standard appetite. Add about a third for a hearty group.
How much turkey per person for Thanksgiving?
Plan on 1 to 1½ pounds of whole turkey per person. 1¼ pounds is a good standard figure, and 1½ to 2 pounds if you want leftovers.
How many pounds of potatoes for mashed potatoes?
About ½ pound of raw potatoes per person, so 6 lb for 11 servings. A pound of potatoes makes about 1½ cups mashed.
How many pies do I need?
Allow a slice and a bit per person across all the pies you serve, and at least one of each kind: 3 pies of 8 slices for 11 servings and three kinds.
More guides
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