How much turkey to buy

A whole turkey is about half bone. Plan on 1¼ to 1½ pounds per person for the meal, 1½ to 2 if you want proper leftovers, and about ¾ pound per person for a bone-in breast.

Guests	Whole turkey, the meal	With leftovers	Bone-in breast
4	5–6 lb	6–8 lb	3–4 lb
6	7–9 lb	9–12 lb	4.5–6 lb
8	10–12 lb	12–16 lb	6–8 lb
10	12–15 lb	15–20 lb	7.5–10 lb
12	15–18 lb	18–24 lb	9–12 lb
14	17–21 lb	21–28 lb	10.5–14 lb
16	20–24 lb	24–32 lb	12–16 lb
20	25–30 lb	30–40 lb	15–20 lb

Round up to the bird in the case. Under 12 pounds, the ratio of meat to bone drops, so buy a little more per person; over 20, two smaller birds roast faster and more evenly than one giant one.

Whole bird or a breast?

For four to six, a 6- to 7-pound bone-in breast roasts in under two hours, carves in a minute and leaves the oven free for the sides — that is the Small Thanksgiving plan. For ten, the Classic roasts a 14- to 16-pound bird; the New Twist spatchcocks one and has it done in about 90 minutes.

Fresh or frozen?

Frozen is cheaper and keeps; it needs a day in the fridge for every 4 pounds, so buy it by the weekend before. Fresh is bought Tuesday or Wednesday and goes straight to the fridge. Either way, a wet brine needs a vessel the bird fits in and a day; a dry brine needs only the fridge and a rack.

Common questions