I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy, and cole slaw. I am not sure of the amounts of food I should cook and your advice would be very helpful. Thank You
Pound per person for bone-in birds, so 140 pounds of turkeys (6-9 whole birds)
Sides are a half cup per person — 60 pounds potatoes, 18 heads of cabbage for slaw, 12 pounds pasta, and 70 cups stuffing.
This is the site I use
I know this is late, but in answering another 'bulk-cooking' question, I stumbled upon a website with advice specifically for turkey dinners (with a note that this is for 'holiday' dinners, that might be more generous than usual):
In case of link rot (although some characters didn't come through ... I suspect 1 1/4 to 1 1/2):
Whole turkey and turkey parts- turkey only
Allow for 1 pound of uncooked turkey per person when purchasing a whole turkey up to 12-14 pounds or turkey pieces (legs, thighs, etc); allow at least to 3/4 pound per person when purchasing a whole turkey weighing over 14 pounds.
Reduce the total amount by 20 percent if you will have a server for the meat (not self serve) and want no leftovers.
Increase the total amount by 50% if you want lots of leftovers or expect lots of heavy eaters
Prestuffed frozen turkey (do NOT prestuff and freeze your own, it is unsafe)
Allow 1� to 1� pounds per person when purchasing a prestuffed turkey.
Turkey breast or boneless roast
Allow 2/3 pound per person when purchasing a bone-in turkey breast, which usually weighs between 4 and 8 pounds (4 pounds for each 6 people)
Allow 1/2 pound per person when purchasing a boneless turkey breast or roast, which usually weighs between 4 and 8 pounds (4 pounds for each 8 people).
To condense/summarize some of the rest of that page:
- dressing or stuffing: 1/2 to 3/4 cup per person (6 ounces)
- mashed potatoes: a pound raw of potato for each 3 persons for mashed potatoes.
- vegetable casseroles and/or sweet potatoes and/or winter squash: 1/2 cup or 4 ounces by weight for each vegetable. A #10 can holds 24-25 servings. This is an inexpensive place to bulk up the meal, maybe corn AND sweet potatoes AND peas with onions or green bean casserole AND one or two others.
- gravy: 1/3 cup is best, 1/4 cup minimum
- cranberry relish: 1 pound per 5-6 persons
- rolls: 4 for each 3 persons minimum, up to 1 1/2 per person
- butter: 3 pounds for each 100 people
... and notes to see the dessert and drinks pages for more info on those