Menu math for a potluck that actually balances

How much food you actually need

I use a rough rule: about 1 to 1.5 pounds of food per adult across everything on the table. Kids count as half. Potlucks almost always end up with too much, so if you're unsure, round down, not up.

For a turkey, plan 1 to 1.5 pounds of raw bird per person. That sounds like a lot, but much of it is bone. For other mains, figure about 6 to 8 ounces of cooked meat per person. For sides like mashed potatoes, about half a pound of raw potatoes per person.

The split

For a group of 12, here's what I aim for: the host covers the main, then roughly three sides, two salads or vegetables, one bread, two desserts, and drinks. That works out to one side per four people and one dessert per six.

Make the open slots specific. "A green vegetable" gets you something useful. "Bring whatever" gets you three bags of chips. On Parlorly you can post the slots as open dishes so guests claim them and everyone sees what's taken.

A main that holds well: dry-brined turkey

Dry brining is the easiest upgrade I know. Use about 1 tablespoon of Diamond Crystal kosher salt for every 4 pounds of turkey (use about half that if you have Morton, it's saltier). Rub it all over, including under the breast skin, then leave the bird uncovered in the fridge for one to three days. The skin dries out and crisps up in the oven.

Don't rinse it. Roast at 325°F until the thickest part of the breast reads 160°F, then let it rest at least 30 minutes. It'll climb to 165°F while it rests and stay hot enough to carve. That rest also frees your oven for the sides.

Sides that travel

The best potluck dishes taste fine at room temperature, because that's how most of them get eaten. Roasted vegetables, grain salads, beans and slaws are all safe bets. A farro salad with roasted squash, toasted nuts and a sharp vinaigrette holds for hours.

If a dish needs to stay warm, tell the host ahead of time so they can save oven space. Mashed potatoes keep well in a slow cooker on low with a splash of warm milk stirred in every so often.

Dress leafy salads at the last minute. Bring the dressing in a jar and toss it there.

Allergies, before anyone cooks

Get dietary needs before people choose dishes, not after. A label next to each dish, even just "has nuts" or "gluten free," saves a lot of awkward questions at the table.

Food safety in one line: don't leave perishable food out more than two hours. Put the leftovers away before the second round of dessert, not after.