Tell the planner who is coming, what you are cooking and when you want to eat. It works out how much food to buy, builds a cooking timeline that counts backward from dinner, gives each child a real job, and shows how to serve each dish to a baby or toddler.
Your Christmas dinner
Nothing is sent anywhere. Your answers are saved on this device so you can come back to them.
What to buy
| Item | Amount | Rule used |
|---|
Your timeline
For the baby and toddler
Take the little ones’ portions out before you add salt, then change the shape and texture as shown. Stay with them while they eat.
How the amounts are worked out
The planner turns your guest list into adult portions. Each adult or teen counts as one portion, each child aged 5 to 12 as half, and each toddler as a quarter. Babies under one are not counted: they eat a few spoonfuls from other plates.
For the main, it uses the buying guides from the USDA where one exists: one pound of whole turkey per person, a third to half a pound of bone-in ham per serving, and a quarter to a third of a pound of boneless ham. Turkey breast, beef and every side use common kitchen rules of thumb, and the table says so beside each one. If you ask for leftovers, every amount is raised by a quarter or a half.
How the timeline is built
Everything counts backward from the time you want to eat. The roasting time comes from the USDA charts for a 325°F oven, and the planner uses the long end of each range so you are not waiting on the meat. Thawing uses the USDA rule of about 24 hours in the fridge for every 4 to 5 pounds. The thermometer decides when the meat is done, not the clock.
Common questions
How much turkey do I need per person?
The USDA says to allow one pound of whole turkey per person. That weight includes the bones, so it is a normal serving.
When should the turkey come out of the freezer?
Allow about 24 hours in the fridge for every 4 to 5 pounds, so a 12 pound turkey needs three days. A thawed turkey keeps one or two days in the fridge, so starting early is fine. Never thaw it on the counter.
What temperature does the meat need to reach?
Turkey and stuffing are done at 165°F, checked in the thigh, the wing and the thickest part of the breast. Beef roasts and fresh ham are done at 145°F with a rest of at least three minutes. A fully cooked ham is reheated to 140°F if it was packaged in a USDA-inspected plant, and to 165°F if it was not.
How long can Christmas dinner sit out?
Two hours is the limit for cooked food. After that, put it in the fridge in shallow containers. Leftovers keep for three to four days in the fridge and should be reheated to 165°F.
Sources: USDA Food Safety and Inspection Service: Turkey basics: safe cooking, Turkey basics: safe thawing, Let’s talk turkey, Safe minimum internal temperature chart, Hams and food safety, Leftovers and food safety. FoodSafety.gov: Meat and poultry roasting charts. Side dish amounts and the portions for children are kitchen rules of thumb, not USDA figures.