Buzz
The holidays might feel different when you're hosting a smaller group than you're used to, but that doesn’t mean they can’t be just as memorable. While it’s great to hold on to old traditions, there are many advantages to celebrating in a more intimate setting.
An intimate gathering means less hassle in many areas—there’s less prep work, your grocery bill won’t skyrocket, and the kitchen won’t require hours of cleanup. Whether it’s immediate family or a handful of friends, a smaller Thanksgiving turkey could be just what you need. Here’s what you need to know about selecting and cooking a smaller bird.
Choosing the Right Size Turkey for Your Group
While a large turkey might seem like the best choice, it’s not always the tastiest. A smaller turkey can be easier to prepare and has a better chance of staying juicy. Instead of the typical 20-pound bird, a smaller turkey typically weighs between five and 10 pounds.
For a good starting point, an eight-pound turkey is ideal if you're serving up to six people. For a group of eight, a 10-pound turkey should be just right. (And of course, leftover turkey is always a bonus!).
Where to Find a Smaller Turkey
Since most supermarkets only offer larger 20-pound turkeys, it’s a good idea to call your grocery store in advance (several weeks beforehand is best) to check availability. Smaller turkeys can often be found at specialty markets or local grocers, with stores like Whole Foods offering them as well. You can also purchase smaller turkeys online from places like Williams Sonoma and Fossil Farms.
If local options are limited, consider ordering from a farm or specialty butcher, which often carry a variety of sizes. Many of these places let you reserve your turkey ahead of time, so you can rest assured you’ll have the right bird for your celebration. Just remember, smaller turkeys are in high demand, so it’s best to plan and order early in November.
Tips for Cooking a Smaller Turkey
Cooking a turkey may seem daunting, but the great news is that preparing a smaller turkey follows the same steps as a larger one. You can even use the same roasting pan—no need for extra kitchen gadgets. Here's how you can do it:
- Thaw your turkey in advance, depending on its size. A bird between four and 12 pounds will need three days in the fridge.
- Preheat your oven to 325°F to ensure even cooking. While it’s heating, remove the neck and giblets from the turkey, rinse it, and pat it dry with paper towels. Then, brine the bird as you like.
- Place the turkey breast side up on a rack in a roasting pan. The rack allows air to circulate around the turkey for even cooking.
- Cook the turkey for approximately 20 minutes per pound until the internal temperature reaches 165°F. (Use a meat thermometer to check the thickest parts of the breast and thigh.) For a six- to 10-pound turkey, expect a cooking time of 2 to 3 hours, while a 10- to 14-pound bird will take 3 to 4 hours.
- Once done, remove the turkey from the oven and loosely cover it with foil. Let it rest for 20 to 30 minutes to redistribute the juices, keeping the meat moist (no one enjoys dry turkey!).
After your turkey is cooked to perfection, pair it with your favorite Thanksgiving sides. Because no holiday meal is complete without a mouthwatering sweet potato dish and herb-infused stuffing.
