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Planning
a Holiday Feast for A Crowd
The
holidays are a time for families and friends friends to gather-- lots of
them! It may be the only time of the year you decide to do
some serious quantity cooking. Here's are a few tips
on how much to purchase and on serving sizes for meats, side dishes and
gravy.
Let's
talk turkey
When choosing the holiday bird,
first decide if you want leftovers and second, identify the number of
hearty eaters who will be at your table. For both situations
it is wise to increase the amount of turkey
by 25-50%.
When
purchasing your turkey and other cuts of meat, consider the size and
capabilities of your oven. Also ask yourself, do you feel
comfortable handling a turkey over 20
pounds? It is heavy!
Consider cooking more then one bird or other meats to equal the total
amount you will need or have others cook with or for you.
Also remember, large cuts of meat require big roasting pans and lots of
counter/table space.
It
is difficult to calculate exactly how much meat the cooked turkey will
produce and it is difficult to judge how much your guests will
eat. Use the following suggestions as a starting point and as
always use your best judgment. And remember what mother said,
"It is always better to have too much then not
enough".
Whole
turkey - Allow about 1 pound of uncooked turkey per person.
One pound of uncooked turkey will yield a little over 1/2 pound of
cooked meat, minus the skin, bones and other inedible
portions.
Turkey
Parts - A whole turkey breast has less
inedible portions and you will need approximately 15-25 pounds of whole breast
parts to feed 25-50 guests (whole turkey breast weight between 4-12
pounds).
For turkey
legs and wings, figure that each quest will eat at least 2 pieces, which
is about 20-30 pounds of turkey parts. You could do a combination
of whole turkey and turkey parts. The parts are much easier to
cook and serve.
holiday
ham and other meats
If you are serving both turkey and
ham or some other meat, such as brisket or lamb, most people will eat
both, and likely more turkey. You can reduce the amount of
turkey you purchase by a little, or not.
For this chart,
amount to purchase is for 25-50 quests respectively
| Meat |
Serves
25-50 guests
3-4 oz
servings |
| Boneless
Ham |
7-15
lbs |
| Bone-in
Ham |
10-20 lbs. |
| Leg of
Lamb-Bone-in |
12-22
lbs. |
| Beef
Brisket (corned or fresh) |
12-28 lbs. |
| Beef Rump
Roast, boneless |
9-18
lbs |
| Ribeye
Roast |
7-15
lbs |
| Veal
Leg, boneless |
9-18 lbs |
| Whole
Chickens (app. 3 lbs. each) |
6-12 |
side
dishes and the like
If you want to stay within a tight
budget, here is where you can
bulk up the meal. Holiday side dishes are generally starchy or
creamy and filling. We like to serve stuffing and potatoes and
peas. This fills and satisfies your guests but it can also save
you money as you can buy less high-priced meats.
For
this chart, amount to purchase is for 25-50 quests respectively
See Holiday
Quantity Cooking
Chart for more help
Stock
for Gravy
- Serving 50
To make the turkey stock for gravy, you will need about 6 celery
stalks, and 1/2 pound each of
carrots and onions for each 1 whole turkey you are
preparing. You will also need to roast an additional 5
pounds of
turkey drumsticks, wingtips, or necks to make 1/2 to 1 gallon of stock.
Otherwise, you will need 1 gallon of purchased, low-sodium or unsalted chicken stock.
See Quantity
Recipes for Gravy and Sauces
RECIPE_________
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Jalapeno-Honey Glazed Ham for Fifty
Serving size about 3-4 ounce
1 15-20 pound boneless smoked ham, fully cooked or equivalent
1 cup honey
1/2 cup brown sugar
1/2 cup bourbon
2-4 tablespoons minced fresh jalapeno, or to taste
2 teaspoons dry mustard
2 teaspoon ground clove
10-15 whole cloves
Heat the ham according to package
directions following weight, time and internal temperature
indications. Remove the ham from the oven, 30 minutes
before it is done. Score the outside with a sharp knife in a
diamond pattern about 1/4 inch deep (pattern optional). Combine
the honey, brown sugar, bourbon, jalapeno, dry mustard and
ground clove Mix well and brush over the entire ham.
Stick a whole clove in the center of each diamond.
Continue baking for 30 minutes basting frequently. Let the
ham stand for 10-15 minutes before serving |
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