Hi Chef.
I'm not sure how to calculate the amount of turkey breast that I'll need for a luncheon for 35-40 people. Also, what temperture do I cook it at, for a nice moist turkey. I plan to have my own carving station set up at the table.
Figure about one pound of unstuffed turkey for a good portion plus some leftovers. You could go under a bit, if you're OK with running out if the crowd is hungry.
Turkey should be cooked until the thigh is about 165°, based on new cooking standards. I've just bought an instant-read thermometer, which is excellent for this purpose.
That's not funny! Running out of food is the cooks nightmare equivalent of standing in front of the school without one's clothes.
If you are cooking just the breast, not the whole bird, (a fabulous thing to do by the way) I'd also say 1/2 to a pound per person depending on the sides you are serving and peoples activity level at the event. If people are going to be active, I'd err on the side of more. Also, if the event is going to be stretched over many hours, 5-6 verses 1-2 you would need more food for the longer event.
Here is a formula you can use.
1. Purchase Unit divide by Portion Size = Purchasing Unit (SPU) 2. SPU X EP% (thats the yield percentage after trimming fat and bones away)= Purchasing Factor (PF) 3. Number of Guests divide by PF= Amount ot Purchase
In your case figure you will serve 40 guests an 8 oz portion of turkey. The yield will be approx 78%. The purchase unit will be 16oz (1lb).
Step 1. 16/8 =2 (SPU) Step 2. 2 X. 78 = 1.56 (PF) Step3. 40/1.56 = 25.64 round up to 26 lbs of turket to purchase.
Like the admin said 165 degrees internal temp.
[edited June-22-2009]
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