At a glance
Estimate turkey, sides, desserts and drinks for different group sizes. Use the guide as a framework, then adjust it for your kitchen, guests, traditions and local food-safety advice.
Start with the whole menu
People eat less of each side when many sides are offered. Quantities should reflect variety, appetite and whether leftovers are desired.
- Count adults and children
- note large appetites
- decide on planned leftovers.
Main-course planning
A whole turkey includes bone and cooking loss, while turkey breast and vegetarian mains yield differently. Use the calculator as a planning range.
- Buy extra only when leftovers are intentional
- provide a second main for large vegetarian groups.
Side-dish planning
Plan roughly 125–175 ml of each major side per adult, then reduce per-dish amounts when the menu is extensive.
- More potatoes than cranberry sauce
- smaller salad portions
- bread one to two pieces each.
Dessert planning
One 23 cm pie generally gives eight modest servings. With multiple desserts, cut smaller pieces and let guests sample.
- Offer coffee or tea
- label nuts
- keep cream chilled.
Build a sensible buffer
A 10 percent buffer is usually more useful than doubling recipes. Excess food creates cooling and storage problems.
- Keep pantry backups
- freeze excess promptly
- send leftovers in labelled containers.
A practical final check
Write down the decisions that matter: guest count, meal time, dietary needs, oven space, serving dishes and who is responsible for each task. A short written plan is more useful than trying to remember dozens of details on Thanksgiving Day.