Cooking for ~150


 
T

Travis J

New member
My friend has asked myself and 3 others to cook for his wedding. He wants pulled pork and turkey. Catering workbook says 38.1 lbs pork, but how much turkey will we need? There will be sides, but I'm not sure how much or how many different ones. The four of us have cooked a lot and for good sized groups, but not this many people and not this much riding on it. Any help would be appreciated.

Thanks.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Travis J:
My friend has asked myself and 3 others to cook for his wedding. He wants pulled pork and turkey. Catering workbook says 38.1 lbs pork, but how much turkey will we need? There will be sides, but I'm not sure how much or how many different ones. The four of us have cooked a lot and for good sized groups, but not this many people and not this much riding on it. Any help would be appreciated.

Thanks. </div></BLOCKQUOTE>

The pork amount (4oz per serving) should be right on with another meat. I would aim for about the same for turkey as well. There is alot of waste on turkeys, so....I'd shoot for about 5 whole 14-16lb birds. That's 70-80lbs raw and you should yield about 35-40lbs of meat (140-160, 4oz servings). If you can I would brine, if not buy self basting birds to save time and still end with a great finished product.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Catering workbook says 38.1 lbs pork, </div></BLOCKQUOTE>
Raw weight or cooked?

(Welcome to the board, Travis.)
 
Larry,

Thanks for the help.

Kevin,

The 38.1 was raw weight for the pork. This sounded about right to me, but maybe a little low. For the turkey, I really don't have a clue. I haven't cooked enough turkey to be able to figure out how much weight I'll lose.

I have to think some attending will be kids and won't eat much, but like I said, the stakes are higher here than on a usual backyard cook I'd do.

p.s. Thanks for the welcome. I've been reading these boards for over a year now and just finally posting. If it wasn't for what I learned here there is no way I'd even attempt this wedding.
 
Hi Travis and welcome. With regards to the turkey, what will you be serving; sandwiches, sliced on a plate, something else? The reason I ask is that Larry brings up a good point; waste. You might consider buying breasts if it's going to be served sliced. Most people at a function like this will probably opt for white meat over the dark.
 
I agree. Unless otherwise specified by the host I'd go with breasts. Easier to prep, cook and serve.

38 lbs of raw butt is not enough. It's half of what you need for a typical serving, about 60-75% of what you need if doing a multi-meat service, as you are, depending on how you plan to serve it.
 
We are planning on serving it as sandwiches. Would slicing the breast meat and pulling all of the dark meat be something possible or worth doing? Would pulling all of it be better? It will be served buffet style, so some might want it sliced to put on a plate.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Would slicing the breast meat and pulling all of the dark meat be something possible or worth doing? Would pulling all of it be better? </div></BLOCKQUOTE>
Possible yes, but as Kevin points out it's a lot easier to just slice the white meat. You're going to have pulled pork anyway, so I wouldn't bother pulling the dark meat turkey. If it were up to me, I'd wouldn't offer both meats pulled. Give them an option; sliced turkey or pulled pork.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> If I go with breasts only, would ~50 lbs. raw be about right? </div></BLOCKQUOTE>
It should be. I'm basing this on the assumption that smoking the breasts will yield about 60% usable meat for sammies that are about 4 oz ea. Bigger or smaller sammies plus more or less shrinkage will vary your results. The other factor that comes to mind is your other protein option; pulled pork. My gut says that women will overwhelmingly choose turkey over PP. If so, it would be nice to know the numbers from the rsvp list so you could adjust the quantity of meat prepared. Just a consideration...
 
Probably, but I'd likely go with 60lbs turkey breast and 60lbs butt (figuring bone-in), maybe a bit more if it will be more of a one-or-the-other option sort of thing.
 
I definitely agree with breasts over whole birds. I also think you should slice the turkey and pull the pork. Pulling that much pork is going to be a job in itself. Make sure you have some insulated gloves.
 
Travis I assumed you meant 38lbs was the finished product to serve 150 - 4oz servings.......as others have said, that is not enough raw meat. I'd just get a case of butts, that will be more than enough even if they're on the smaller side, plus if you buy the case you will save a little money.

Now onto the turkey, I disagree with cooking just breasts for a couple reasons of my personal preference. First you're going to pay about double for breasts vs. whole bird. I would also disagree on breasts being easier to prep, cook and serve.....cooking and carving a whole bird takes about 3 minutes to do. Another reason I really prefer to cook and serve the whole bird is whether you mix the meat together or keep in separate in the same pan when serving, the moisture/fat from the dark meat will help keep the white meat moist during the reheat/holding process. This is just me and this method has worked for me alot.

People that don't like dark meat will mistaking eat dark meat and never know it as well........ People are finicky eaters.....until something that tastes good hit's their tongue, after that they could care less what color the meat is.

Here's an easy carving and serving method.
11-22-07038-1.jpg
11-22-07041.jpg
 
Nice looking platter you got there Larry.

I guess I'm speaking more of cooking for large parties. I find breasts easier to manage than whole when I'm doing 6 or a dozen, easier to store ahead of time, brine, if I'm brining (I just use Zip-locs), fit into whatever cookers I'm using, and so forth. The other thing is that, other than turkey deli-meat, people so often associate whole turkeys with Thanksgiving, not an image I want to evoke (unless, of course, it is Thanksgiving). I tend do to things like turkey in mole, turkey with fruit, rolled stuffed breast, etc.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Nice looking platter you got there Larry.

I guess I'm speaking more of cooking for large parties. I find breasts easier to manage than whole when I'm doing 6 or a dozen, easier to store ahead of time, brine, if I'm brining (I just use Zip-locs), fit into whatever cookers I'm using, and so forth. The other thing is that, other than turkey deli-meat, people so often associate whole turkeys with Thanksgiving, not an image I want to evoke (unless, of course, it is Thanksgiving). I tend do to things like turkey in mole, turkey with fruit, rolled stuffed breast, etc. </div></BLOCKQUOTE>

Thanks.

I've catered several Holiday Parties and needed to brine up to 10 turkeys on several occassions, either using a couple 124 quart coolers or several 5 gallon frosting buckets, no problem. But an easier and almost as good way is to use self basting turkeys, which do not require brining.

Kevin you stated
The other thing is that, other than turkey deli-meat, people so often associate whole turkeys with Thanksgiving, not an image I want to evoke (unless, of course, it is Thanksgiving)

Why is that? I mean, I know the "Beautiful Golden Turkey" is the centerpiece of traditional Holiday meals, but why do people disrespect them so......???
icon_confused.gif

Why can't people present a beautiful smoked, roasted or fried turkey throughout the year??
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why is that? I mean, I know the "Beautiful Golden Turkey" is the centerpiece of traditional Holiday meals, but why do people disrespect them so......??? Why can't people present a beautiful smoked, roasted or fried turkey throughout the year? </div></BLOCKQUOTE>
Good question. It still amazes me. It seems so ingrained judging by the reactions I get when simply mentioning 'turkey'--and before I have a chance to continue with how I'm thinking of doing it I'll get wide-eyed looks and 'but it's not Thanksgiving', or some such.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Why is that? I mean, I know the "Beautiful Golden Turkey" is the centerpiece of traditional Holiday meals, but why do people disrespect them so......??? Why can't people present a beautiful smoked, roasted or fried turkey throughout the year? </div></BLOCKQUOTE>
Good question. It still amazes me. It seems so ingrained judging by the reactions I get when simply mentioning 'turkey'--and before I have a chance to continue with how I'm thinking of doing it I'll get wide-eyed looks and 'but it's not Thanksgiving', or some such. </div></BLOCKQUOTE>

EXACTLY! It baffles me!
 
Thanks for all of the help. I will have to talk to the host and see if he has a preference on the turkey. It looks like it will be about 50-60 pounds of raw pork and the same of raw turkey.

I have to admit though that I fell into the group who could only imagine turkey for thanksgiving. Before I started BBQ'ing I didn't even know you could buy a turkey except in November and December. I must say that I am now reformed and the pics from Larry prove why. It's the middle of June and now I want some turkey. Too bad I only have pork on the smoker now. It will have to do.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It will have to do. </div></BLOCKQUOTE>Yes. Sometimes we must suffer for our art.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Travis J:

I have to admit though that I fell into the group who could only imagine turkey for thanksgiving. Before I started BBQ'ing I didn't even know you could buy a turkey except in November and December. I must say that I am now reformed and the pics from Larry prove why. It's the middle of June and now I want some turkey. Too bad I only have pork on the smoker now. It will have to do. </div></BLOCKQUOTE>

Travis, try Smoked Pulled Turkey sometime for a little something different!
 
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