Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do on-the-fly math to get it right. Here are all the numbers you need to have a safe, worry-free and delicious Turkey Day dinner.

All servings are generous to allow for plenty of leftovers.

HOW BIG?

For turkeys under 16 pounds, estimate 1 pound per serving (this accounts for bone weight). For larger birds, a bit less is fine; they have a higher meat-to-bone ratio. But if your goal is plenty of leftovers, aim for 1 1/2 pounds per person, whatever the turkey's size.

- For 8 people, buy a 12-pound turkey

- For 10 people, buy a 15-pound turkey

- For 12 people, buy an 18-pound turkey

- For 14 people, buy a 20-pound turkey

THE BIG THAW?

The safest way to thaw a frozen turkey is in the refrigerator. You'll need about 24 hours per 4 to 5 pounds of turkey. You also can put the turkey in a sink of cold water. Change the water every 30 minutes, and plan for about 30 minutes per pound.

THE BRINE

Never brine a turkey for more than 8 to 10 hours. Any longer and the meat will be too salty. Always keep the bird refrigerated during brining. If the turkey is too big, an ice-filled cooler stored outside is fine, too.

THE ROAST

Roasting temperatures vary widely by recipe. Some go at a slow and steady 325 degrees. Others crank the heat to 400 degrees or 425 degrees for the first hour, then drop it down for the rest of the time.

However you roast, use an instant read thermometer inserted at the innermost part of the thigh (without touching bone) to determine when your turkey is done. The meat needs to hit 165 degrees for safe eating, though some people say thigh meat tastes better at 170 degrees.

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