Buy the right bird for your crowd.
Plan 1-1.25 lbs of whole turkey per person. A whole turkey yields roughly 45% edible meat (the rest is bone, skin, and cooking loss). Turkeys under 12 lbs are usually hens (female) and tend to be more tender. Over 16 lbs are usually toms (male). For large gatherings (20+), two smaller turkeys (12-14 lbs each) cook more evenly, faster, and give you more drumsticks than one large turkey. Turkey breast-only roasts (boneless) yield 75% edible meat — plan 0.5-0.75 lbs per person. Fresh turkeys have better texture than frozen but cost 30-50% more and must be purchased 1-2 days before cooking. Order fresh turkeys at least a week in advance from your butcher.