Grading the Turkey and Choosing a Size
Planning the right amounts of food for a family gathering is not easy. One of the worst fears of hosting a Thanksgiving dinner is running out of the important food groups: turkey, dressing, gravy, and pumpkin pies.
You can't have too much turkey – that's the great part of purchasing a supersized model. Whatever is left over will be reincarnated in numerous ways. In fact, many of us purchase a larger bird so we can look forward to those post-holiday meals, including an endless lineup of sandwiches and soups.
Our recommendations for quantity are based on uncooked turkey. The average person will consume about three-quarters of a pound. If a few heavy eaters are at the table, plan on one pound per person. Raise the calculations to one-and-one-half pounds per person when a) you don't know how much dark meat, if any, will be consumed, and b) you really want leftovers.
When you begin picking through the overflowing turkey bins, read the labels. They'll list the weight, the age of the turkey, and its quality grade. What you won't know is if it is a tom or a hen as there is no difference in taste or texture between the two. Usually, it is the toms that are processed for other products.
For intimate dinners, choose the more expensive fryers and roasters. They weigh less than 8 pounds and are no older than 16 weeks. You can easily serve four people with an 8-pound turkey.
Young roasters are the most commercially popular. They can weigh as much as 24 pounds and are no older than 8 months.
Those are your two choices for roasting. Older birds, labeled "yearling" or "mature," are tougher, more economical, and fine for soups and stews.
Turkeys are A, B, and C graded. When you want a pretty presentation, choose only an A grade. A lower grade won't affect the taste of a bird, but the skin may exhibit blemishes along with random, intact pinfeathers.