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Old 10-08-2012, 11:51 AM   #41
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Well I don't know about portions but I do know that when I buy a turkey I plan about 1 lb - 1.5lbs per person attending the meal. The variation is for whether I'm serving seniors or teens. So a 12lb turkey would serve up to 12 people. The actual servings are much smaller but this accounts for bones etc. Works for me when I'm planning.

Our turkey is still in the brine, the sides are prepped and I'm going to get up and make the stuffing shortly. Om nom nom!
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Old 10-08-2012, 12:12 PM   #42
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Actually, my turkey is 13.77 lb (I'm calling it 14 lb). I'm using my roaster oven to cook it--cooks in about 1/2 the time and leaves the oven free for other things.
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Old 10-08-2012, 12:37 PM   #43
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13.92lbs here - 6.33kgs. Gotta love the 99 sales!
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Old 10-08-2012, 01:08 PM   #44
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13.92lbs here - 6.33kgs. Gotta love the 99 sales!
We snagged ours for 88 cents/lb. I have six more in the freezer--but I only stuff the turkeys on Thanksgiving and Christmas.
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Old 10-08-2012, 01:19 PM   #45
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OMG, you guys are cracking me up. I have tears rolling down my cheeks and I have been hooting out loud.
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Old 10-08-2012, 01:23 PM   #46
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Originally Posted by Rocklobster View Post
I agree with there is no right way or wrong way. Some people like well done steak and some people like rare. So, why can't a turkey, or anything else for that matter be the same way? I like a brown, crispy skin with a nice toasted crust on the protruding stuffing. As we all know the browner the turkey gets, the tastier the gravy will likely be. Dry white meat? That's what gravy and cranberries(and turkey sandwiches with mayonnaise) are for.
People definitely like their food cooked to different levels of doneness.

I helped my MIL cook a Thanksgiving turkey one year. I did it 1/3 of the time on one side, 1/3 of the time on the other side, and the last 1/3 of the time breast up to crisp the skin. The white meat was lovely moist. Everyone loved it except my BIL. He complained that the white meat wasn't dry enough.
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Old 10-08-2012, 01:32 PM   #47
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Quote:
Originally Posted by Rocklobster View Post
I agree with there is no right way or wrong way. Some people like well done steak and some people like rare. So, why can't a turkey, or anything else for that matter be the same way? I like a brown, crispy skin with a nice toasted crust on the protruding stuffing. As we all know the browner the turkey gets, the tastier the gravy will likely be. Dry white meat? That's what gravy and cranberries(and turkey sandwiches with mayonnaise) are for.
I agree with your description of the perfect turkey!

I am a little concerned about these Canadian portions though, I won't need to pack my fat pants if I come up for dinner!
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Old 10-08-2012, 02:14 PM   #48
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I agree with your description of the perfect turkey!

I am a little concerned about these Canadian portions though, I won't need to pack my fat pants if I come up for dinner!
Oh Aunt Bea, trust me on packing the fat pants! There's always LOTS of food. There's usually much groaning after dinner as well!
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Old 10-08-2012, 02:18 PM   #49
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I agree with your description of the perfect turkey!

I am a little concerned about these Canadian portions though, I won't need to pack my fat pants if I come up for dinner!
My portions are small. I just get up for a few more of them. We don't use fat pants. We just walk around with our belts and buttons undone.
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Old 10-08-2012, 02:21 PM   #50
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I have thought that the perfect scenario is to eat Thanksgiving dinner with no pants on (or sweat pants with a LOOSE elastic waistband).
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