How many pounds of turkey per person
The USDA's rule is one pound of turkey per person. That's whole-bird weight, which includes bones, so it works out to a generous 6–8 ounces of meat on the plate. If you want leftovers — and on Thanksgiving, most people do — plan 1.5 pounds per person. Count children under 12 as half a person. Ten adults and four kids with leftovers is 12 × 1.5 + 4 × 0.5 = 20 pounds.
Above about 24 pounds, buy two smaller turkeys instead of one giant one. They thaw faster, cook more evenly, fit in a normal oven, and you get four drumsticks. Two 14-pounders beat one 28-pounder every time.
Thawing: the step people get wrong
A frozen turkey thaws in the refrigerator at about 4–5 pounds per day. That means a 16-pound bird needs four full days — it should go into the fridge on the Sunday before Thanksgiving. A 20-pounder needs five days. Once thawed, it keeps safely in the fridge for another 1–2 days, so err early. Never thaw on the counter.
Forgot? The cold-water method takes about 30 minutes per pound: keep the bird in its wrapper, submerge in cold tap water, and change the water every 30 minutes. A 16-pound turkey takes about 8 hours this way and must be cooked immediately after. A completely frozen turkey can also be roasted from frozen — it takes about 50% longer and you can't stuff it.
Roasting times at 325°F (USDA)
| Weight | Unstuffed | Stuffed |
| 8–12 lb | 2¾–3 hrs | 3–3½ hrs |
| 12–14 lb | 3–3¾ hrs | 3½–4 hrs |
| 14–18 lb | 3¾–4¼ hrs | 4–4¼ hrs |
| 18–20 lb | 4¼–4½ hrs | 4¼–4¾ hrs |
| 20–24 lb | 4½–5 hrs | 4¾–5¼ hrs |
Times assume a fully thawed bird at 325°F. The turkey is done when a thermometer reads 165°F in the innermost thigh, the innermost wing and the thickest part of the breast — and, if stuffed, in the center of the stuffing. Then rest it 20–30 minutes before carving; the juices redistribute and it carves cleanly. The calculator works backward from your dinner time so you know exactly when to put it in.
On stuffing: the USDA recommends cooking stuffing in a separate dish. A stuffed bird takes longer, the breast overcooks while the stuffing catches up, and the stuffing has to reach 165°F too. Cooking it separately is safer and tastes better.
How much of everything else
Per adult: ¾ cup stuffing, ¾ cup mashed potatoes (about 0.4 lb of potatoes), ⅓ cup gravy, ⅓ cup cranberry sauce, 4 oz of vegetables, and 1–2 rolls. For pie, plan one pie per 6 guests if it's the only dessert, or one per 8 if there are other sweets. The calculator scales all of this to your headcount and rounds up to cans, bags and whole pies.
Food safety on the big day
- Perishables — including the turkey — shouldn't sit out longer than two hours after cooking.
- Carve leftovers off the bone and refrigerate within two hours. They're good for 3–4 days in the fridge, or freeze them.
- Reheat leftovers to 165°F.
Frequently asked questions
How many pounds of turkey per person?
1 lb per person, 1.5 lb with leftovers, kids count as half. A 14-lb turkey feeds about 10 with leftovers.
How long to thaw a turkey in the fridge?
24 hours per 4–5 lb. 12 lb: 3 days. 16 lb: 4 days. 20 lb: 5 days.
How long to thaw a turkey in cold water?
30 minutes per pound, changing the water every 30 minutes. Cook immediately after.
How long to cook a 20-pound turkey?
4¼–4½ hours unstuffed at 325°F, 4¼–4¾ stuffed. Confirm 165°F.
What size turkey for 12 people?
12 lb without leftovers, 18 lb with leftovers.
Should I get one big turkey or two small ones?
Over about 24 lb, two smaller birds thaw faster, cook more evenly and fit the oven.
When is Thanksgiving 2026?
Thursday, November 26, 2026. A 16-lb frozen turkey should go into the fridge by Sunday, November 22.