How much turkey you need per person at Thanksgiving comes down to about 1 pound of uncooked whole turkey per guest, or 1.5 pounds for hearty eaters or ample leftovers, according to USDA. For 10 guests, that means a 10 to 15 pound bird.
Use our calculator below to match your guest count, or scan the chart by guest count in pounds and kilograms, amounts for turkey breast and boneless breast, and how long to thaw the bird you buy.

The short answer: buy 1 pound of whole turkey per person, and 1.5 pounds per person if you want leftovers. For a turkey breast, plan on 3/4 pound per person, and for a boneless breast, 1/2 pound. For 10 guests, that is a 10 to 15 pound turkey.

Turkey Size Calculator
Based on USDA guidance: about 1 pound of uncooked whole turkey per person, or 1.5 pounds for hearty eaters or ample leftovers. Breast amounts are from University of Missouri Extension.

Adults
Children

Children count as half a guest. That is our estimate, not an agency rule.

Do you want leftovers?NoYes
AppetitesAverageHearty eaters
UnitsPoundsKilograms

The calculator needs JavaScript. Use the chart below instead.
Weights are uncooked purchase weights. Round up to the next available size when shopping. Thaw in a refrigerator at 40°F or below and cook to 165°F.

Key takeaways

Whole turkey: 1 pound per person, or 1.5 pounds with hearty eaters or leftovers (USDA).
Turkey breast: 3/4 pound per person for turkey breast and 1/2 pound boneless, per University of Missouri Extension.
Thaw early: allow about 24 hours in the refrigerator for every 4 to 5 pounds (USDA).
Weights are uncooked purchase weights: whole turkey and turkey breast amounts include bones, and the boneless breast amount does not.

How big a turkey you need by number of guests
Prefer a chart? This one applies the 1-pound and 1.5-pound guidelines to common guest counts. The kilogram figures are our own conversion, rounded to one decimal (1 pound is about 0.45 kilograms).

Guests
1 lb per person
1.5 lb per person (leftovers or hearty eaters)
In kilograms

4
4 lb
6 lb
1.8 to 2.7 kg

6
6 lb
9 lb
2.7 to 4.1 kg

8
8 lb
12 lb
3.6 to 5.4 kg

10
10 lb
15 lb
4.5 to 6.8 kg

12
12 lb
18 lb
5.4 to 8.2 kg

15
15 lb
22.5 lb
6.8 to 10.2 kg

20
20 lb
30 lb
9.1 to 13.6 kg

You will rarely find a turkey at the exact weight, so round up to the next size. For larger groups, the National Turkey Federation says that when you need more than 15 pounds of turkey, you may want two smaller birds for even cooking.
How many people a turkey feeds

Turkey size
Feeds (at 1.5 lb each)
Feeds (at 1 lb each)

12 lb
8
12

14 lb
9
14

16 lb
10
16

18 lb
12
18

20 lb
13
20

22 lb
14
22

24 lb
16
24

This is our math from the 1-pound and 1.5-pound guidelines, rounded down. Use the “Feeds at 1.5 lb each” column if you want leftovers or have hearty eaters.
How much turkey per person, by type of turkey

What you are cooking
Per person
Source

Whole turkey, standard allowance
3/4 to 1 pound
Univ 

The post How Much Turkey You Need Per Person at Thanksgiving, According To Experts first appeared on STL Homelife.

Refrigerating Bone Broth: At a Glance

Unopened, shelf-stable carton or can
Pantry. No refrigeration needed until opened

Unopened, labeled Keep Refrigerated or Keep Frozen
Keep it cold, as directed on the package. Don’t treat a product sold frozen as shelf-stable

Opened
Refrigerate promptly. Use the label time, or 3 to 4 days as a conservative default if there is none

Homemade bone broth
Refrigerate within 2 hours, or 1 hour when the air is above 90°F. About 3 days per NMSU Extension

Raw bones saved for broth
NMSU: no more than two days in the refrigerator. Freeze them to keep them longer

Pantry temperature
USDA: below 85°F is best for canned goods. Swanson: rarely above 70°F. Pacific: 32 to 80°F for its products

Refrigerator temperature
40°F or below, per USDA

Mold, sour smell, swollen or leaking package
Discard it

Key Takeaways

USDA’s Shelf-Stable Food Safety page defines aseptic packaging as a process that keeps microorganisms out of a package: a commercially sterile food is filled into a sterilized package and sealed in a hygienic environment. It names soups and broths among aseptically packaged products and says to store shelf-stable foods in a cool, dry place.
The same page says unused portions of opened canned food must be refrigerated and may stay in the can, though glass or plastic is better for quality. It lists opened low-acid canned food, which includes soups, at 3 to 4 days.
USDA has no bone broth row. Its Keep Food Safe chart lists gravy and meat broth and soups and stews at 3 to 4 days in the refrigerator, and says to refrigerate perishable food within 2 hours, or 1 hour above 90°F.
NMSU Ex 

The post Does Bone Broth Need to Be Refrigerated? Full Storage Guide first appeared on STL Homelife.

Bone Broth Shelf Life: At a Glance

Unopened shelf-stable carton
Follow the best-by date and storage directions. USDA says dates are about quality

Unopened can
USDA lists low-acid canned soups at 2 to 5 years on the shelf

Opened store-bought
The label time if it has one. Otherwise 3 to 4 days as a conservative default

Homemade chicken bone broth
3 days, up to 4. USDA chicken broth row: 3 to 4. NMSU and Penn State: about 3

Homemade beef bone broth
Plan on 2 days. USDA beef chart: 1 or 2 days

Left out on the counter
2 hours at most, 1 hour above 90°F, per USDA

Freezer at 0°F
2 to 3 months for best quality. USDA says it stays safe

Gel in the refrigerator
Normal for bone broth. It melts when heated

Mold, sour smell, bulging or leaking package
Discard it

Key Takeaways

USDA has no bone broth row. Its chicken chart and its Keep Food Safe chart list chicken broth, gravy and meat broth at 3 to 4 days. Its beef chart lists cooked beef gravy or beef broth at 1 or 2 days.
NMSU Extension’s fact sheet on homemade bone broth says up to about 3 days refrigerated, and that bones themselves shouldn’t be refrigerated more than two days before use. Penn State Extension says finished stock keeps up to three days.
Commercial directions are product-specific. A retailer listing for Swanson’s 32 oz chicken bone broth says 14 days. Pacific Foods’ FAQ says 7 to 10, and Bonafide Provisions’ FAQ says 7. Kettle & Fire’s pages say to enjoy an opened carton within 5 to 7 days and to freeze leftovers beyond that.
Swanson’s FAQ says bone broth may gel in colder tempera 

The post Does Bone Broth Go Bad or Expire? Everything You Should Know first appeared on STL Homelife.

Bouillon Shelf Life: At a Glance

Cubes or granules, before use
Kansas State Extension: 2 years at 70°F kept dry and covered, with no opened or unopened split. Maggi: 24 months for cubes, 21 for granulated. Follow the date

Opened cubes or granules
No agency time. Herb-Ox says to use by the expiration date and that opened granules need no refrigeration. Keep them sealed, dry and cool

Unopened paste or base
Better Than Bouillon: 2 years from manufacture. Follow the Best By date

Opened paste or base
Better Than Bouillon says to refrigerate and to discard jars that weren’t. Other pastes may differ, so follow the label. Knorr’s guide says paste stays fresh in the refrigerator up to a year

Dissolved bouillon (broth)
3 to 4 days at 40°F or below as a conservative default. 2 hours at room temperature at most, 1 hour above 90°F

Storage spot
Cool, dry and dark, away from the stove and sun

Mold, off smell or damp, sticky bouillon
Discard it

Key Takeaways

Kansas State Extension’s guide to safe cupboard storage, revised June 2026, lists bouillon cubes or granules at 2 years, based on storage at 70°F, with the note keep dry and covered. It doesn’t separate opened from unopened.
Maggi’s FAQ lists 24 months for its cubes, 21 months for tablets and granulated products, and 18 months fo 

The post Does Bouillon Go Bad or Expire? Cubes, Granules and Paste first appeared on STL Homelife.

Bouillon and the Refrigerator: At a Glance

Cubes or granules, before use
No refrigeration needed for the brands we read. Maggi: all products shelf stable. Keep them in a cool, dry, dark spot

Opened cubes or granules
Herb-Ox: no refrigeration required after opening. Keep them sealed and dry

Unopened paste or base
Better Than Bouillon’s FAQ gives its refrigeration rule for after opening. Follow the label on your jar

Opened paste or base
Better Than Bouillon: refrigerate, and discard jars that weren’t. Other pastes may differ, so follow the label

Dissolved bouillon (broth)
Refrigerate within 2 hours, 1 hour above 90°F. 3 to 4 days at 40°F or below

Freezing
Better Than Bouillon says not to freeze its product. USDA lists soups and stews at 2 to 3 months in the freezer, a quality guideline

Key Takeaways

Herb-Ox’s FAQ says its bouillon does not require refrigeration after opening, should be used by the expiration date, and needs to be refrigerated once prepared.
Maggi’s FAQ, asked whether its products need to be refrigerated or frozen, answers that all of its products are shelf stable. It says its storage information is for the product prior to use.
Better Than Bouillon’s FAQ says the product should be refrigerated after opening and should not be frozen. It advises discarding jars past the Best By date or not refrigerated after opening, and it gives no number of days for use after opening.
Better Than Bouillon’s two year shelf life starts from the date of manufacture, not from the day you open the jar.
Knorr’s bouillon guide says an opened bouillon paste stays fresh in the refrigerator for up to a year, which is a g 

The post Does Bouillon Need to Be Refrigerated? Cubes, Granules, Paste first appeared on STL Homelife.

The dairy aisle looks remarkably different than it did a decade ago. Where once there stood only traditional milk in various fat percentages, now entire sections overflow with plant-based options made from nuts, grains, legumes, and tropical fruits. For anyone curious about incorporating these alternatives into everyday cooking, understanding what each one brings to the table makes all the difference.
From creamy, delicious coconutmilk to nutty almond varieties, these beverages have carved out permanent spots in kitchens everywhere.
Why Cooks Are Reaching for Plant-Based Options
The shift toward non-dairy milks in cooking isn’t just about dietary restrictions, though those certainly play a role. Many home cooks find that different plant milks offer unique flavor profiles and textures that complement specific dishes better than traditional dairy might. A Thai curry made with coconut-based milk tastes authentic in a way that dairy simply cannot replicate. Oat milk in a morning smoothie adds a certain creaminess and subtle sweetness that works beautifully with fruit.
A Thai curry made with coconut-based milk tastes authentic in a way that dairy simply cannot replicate.
Availability has also changed the game. What once required a trip to a specialty store now sits on regular grocery shelves, making experimentation far more accessible. This convenience means more people are discovering that plant milks can do more than fill a cereal bowl.
Getting to Know the Major Players

Oat Milk
Oat milk has become something of a darling in coffee shops, and for good reason. Its naturally sweet taste and creamy consistency make it a favorite for lattes and cappuccinos. In the kitchen, oat milk performs well in baked goods where a mild flavor is preferred. Muffins, pancakes, and quick breads all turn out nicely when oat milk steps in. The texture tends to be thicker than some alternatives, which can be advantageous in recipes that benefit from body.
Almond Milk
Almond milk remains one of the most widely available options, and its light, slightly nutty flavor makes it versatile. Because it tends to be thinner than dairy milk, adjustments might be needed in certain recipes. For smoothies, overnight oats, and lighter sauces, almond milk works without fuss. The subtle nuttiness can complement desserts featuring chocolate or stone fruits particularly well.
Soy Milk
Among plant-based options, soy milk comes closest to dairy in terms of protein content and consistency. This makes it a reliable choice for savory cooking, including cream-based soups and sauces. Soy milk also performs well in baking, producing results similar to what traditional milk would yield. Its neutral flavor when unsweetened allows it to blend into recipes without announcing itself.
Coconut-Based Beverages
Drinks made from coconut bring a distinct richness that sets them apart. The flavor, while noticeable, pairs exceptionally well with tropical dishes, curries, and desserts. Rice pudding made with a 

The post Non-Dairy Milks and Their Place in the Kitchen first appeared on STL Homelife.

Vegetable Broth Shelf Life: At a Glance

Unopened carton
Follow the best-by date and storage directions. USDA says dates are about quality

Unopened can
USDA lists low-acid canned soups at 2 to 5 years on the shelf

Opened broth, refrigerated
The label time if it has one. Otherwise 3 to 4 days, a conservative default from USDA general guidance

Homemade broth or stock, refrigerated
3 to 4 days per Oregon State and University of Maine Extension and USDA leftovers. We plan on 3

Left out on the counter
2 hours at most, 1 hour above 90°F, per USDA

Freezer at 0°F
2 to 3 months for best quality. USDA says it stays safe

Broth vs stock
No storage difference found. Same rules for both

Mold, sour smell, bulging or leaking package
Discard it

Key Takeaways

USDA’s Keep Food Safe chart lists gravy and meat broth separately. We found no row for vegetable broth, so the closest USDA figures are its soups and stews row, opened low-acid canned food and leftovers, all at 3 to 4 days.
FoodSafety.gov’s chart lists soups and stews with vegetable or meat added at 3 to 4 days in the refrigerator and 2 to 3 months in the freezer.
Oregon State Extension and a University of Maine Extension recipe sheet both say vegetable broth or stock keeps 3 to 4 days in the refrigerator, with frozen stock best within 2 to 3 months.
Commercial labels give their own times for their own products. College Inn’s FAQ says 4 to 5 days, a retailer listing of Swanson’s vegetable broth carton reproduces 14, Pacific Foods says 7 to 10 and Kitchen Basics says 7. These are manufacturer directions for particular products, not USDA recom 

The post Does Vegetable Broth (or Stock) Go Bad? How Long It Lasts first appeared on STL Homelife.

Refrigerating Vegetable Broth: At a Glance

Unopened, shelf-stable carton or can
Pantry. No refrigeration needed until opened

Unopened, labeled Keep Refrigerated or Keep Frozen
Keep it cold, as directed on the package. Do not treat a product sold frozen as shelf-stable

Opened
Refrigerate promptly. Use the label time, or 3 to 4 days as a conservative default if there is none

Homemade broth or stock
Refrigerate within 2 hours, or 1 hour when the air is above 90°F. 3 to 4 days per extension recipes

Vegetable scraps saved for broth
Oregon State and University of Maine Extension: a freezer container or bag

Pantry temperature
USDA: below 85°F is best for canned goods. Swanson: rarely above 70°F. Pacific: 32 to 80°F for its products

Refrigerator temperature
40°F or below, per USDA

Mold, sour smell, bulging or leaking package
Discard it

Key Takeaways

USDA’s Shelf-Stable Food Safety page defines aseptic packaging as a process that keeps microorganisms out of a package: a commercially sterile food is filled into a sterilized package and sealed in a hygienic environment. It names soups and broths among aseptically packaged products and says to store shelf-stable foods in a cool, dry place.
The same page says unused portions of opened canned food must be refrigerated and may stay in the can, though glass or plastic is better for quality. It lists opened low-acid canned food, which includes soups, at 3 to 4 days.
USDA’s Keep Food Safe chart has no vegetable broth row. It lists soups and stews at 3 to 4 days in the refrigerator, and it says to refrigerate perishable food within 2 hours, or 1 

The post Does Vegetable Broth Need to Be Refrigerated? Opened or Unopened first appeared on STL Homelife.

Beef Broth Shelf Life: At a Glance

Unopened carton
Follow the best-by date and storage directions. USDA says dates are about quality

Unopened can
USDA lists low-acid canned soups at 2 to 5 years on the shelf

Opened store-bought broth, refrigerated
The label time if it has one. Otherwise 3 to 4 days, per USDA

Homemade broth or stock, refrigerated
USDA beef chart: 1 to 2 days. USDA general chart: 3 to 4. NMSU: about 3

Left out on the counter
2 hours at most, 1 hour above 90°F, per USDA

Freezer at 0°F
2 to 3 months for best quality. USDA says it stays safe

Broth vs stock
No storage difference found. Same rules for both

Mold, sour smell, bulging or leaking package
Discard it

Key Takeaways

USDA publishes two refrigerator times for cooked beef broth. Its beef chart says 1 or 2 days, and its general Keep Food Safe chart lists gravy and meat broth at 3 to 4 days. Both list 2 to 3 months frozen.
USDA’s Shelf-Stable Food Safety page lists low-acid canned goods, including soups, at 2 to 5 years on the shelf and 3 to 4 days in the refrigerator once opened. It gives no separate shelf life for aseptic cartons, so follow the package for cartons.
Commercial labels give their own times for their own products. College Inn’s FAQ says 4 to 5 days, a retailer listing of Swanson’s carton reproduces 14, Pacific Foods says 7 to 10 and Kitchen Basics says 7. Check the carton you have.
New Mexico State Extension treats homemade broth, including bone broth and stock, as one category, with a refrigerator time of up to about 3 days. We lean toward USDA’s shorter beef figure for homemade.
USDA says perishable food left out more than 2 hours, or 1 hour above 90°F, should be thrown away.
USDA says food stored constantly at 0°F remains safe and that  

The post Does Beef Broth (or Stock) Go Bad? How Long It Lasts first appeared on STL Homelife.

Refrigerating Beef Broth: At a Glance

Unopened, shelf-stable carton or can
Pantry. No refrigeration needed until opened

Unopened, sold refrigerated or frozen
Keep it cold and follow the label

Opened
Refrigerate promptly. Use the label time, or 3 to 4 days per USDA if there is none

Homemade broth or stock
Refrigerate within 2 hours, or 1 hour above 90°F. USDA beef chart: 1 to 2 days

Pantry temperature
USDA: below 85°F is best for canned goods. Swanson: rarely above 70°F. Pacific: 32 to 80°F for its products

Refrigerator temperature
40°F or below, per USDA

Mold, sour smell, bulging or leaking package
Discard it

Key Takeaways

USDA’s Shelf-Stable Food Safety page lists broths among aseptically packaged products. It describes filling a sterilized package with a commercially sterile food and sealing it in a hygienic environment, and says to store shelf-stable foods in a cool, dry place.
The same page says unused portions of opened canned food must be refrigerated and may stay in the can, though glass or plastic is better for quality. It lists opened low-acid canned food, which includes soups, at 3 to 4 days.
USDA’s general chart lists gravy and meat broth at 3 to 4 days. Its beef chart lists cooked beef gravy or beef broth at 1 or 2 days. Neither row is written specifically for opened cartons.
USDA says to refrigerate perishable food within 2 hours, or 1 hour above 90°F, and to keep the refrigerator at 40°F or below.
Swanson’s FAQ says to store non-refrigerated items where temperatures rarely exceed 70°F, and to follow the label once opened.
The manufacturer FAQs and product-label directions we read give opened times of 4 to 14 days. These are product-specific, so follow your own label.
USDA says hot food can go directly into the refrige 

The post Does Beef Broth Need to Be Refrigerated? Opened or Unopened first appeared on STL Homelife.