Turkey for 10 to 100 guests
Standard scenario: adults, average appetites, two or three sides on the table. The "at the counter" column rounds up to pieces you can actually buy.
| Guests | Cooked meat | Raw to buy | At the counter |
|---|---|---|---|
| 10 | 3.5 lb | 6–7.5 lb | one ~11-lb whole turkey (≈11 lb) |
| 20 | 6.5 lb | 12–14.5 lb | one ~15-lb whole turkey (≈15 lb) |
| 25 | 8.5 lb | 15–18.5 lb | two ~11-lb whole turkeys (≈22 lb) |
| 50 | 16.5 lb | 30–37 lb | three ~12.5-lb whole turkeys (≈38 lb) |
| 100 | 33 lb | 60–73 lb | five ~15-lb whole turkeys (≈75 lb) |
The yield: raw pound ≠ served pound
The carcass takes its share: about half a turkey’s raw weight becomes servable meat. A 13-lb bird yields roughly 6½ lb — dinner for a dozen with the usual holiday spread, before the sandwich raid.
Buying turkey: what to look for
The famous 1–1½ lb of raw turkey per person you’ve seen elsewhere already includes the leftovers tradition — the math here shows the honest floor, so lean toward two birds rather than one big one when the guest list grows. Buy natural (not pre-basted/"self-basting") if you plan to brine. Thawing is the sleeper task: a frozen 13-lb bird needs about 3 days in the fridge.
Frequently asked questions
How much turkey per person?
⅓ lb of cooked turkey per adult when two or three sides share the table, ½ lb for hearty appetites or a meat-centered meal; kids about half. Since turkey keeps only 45–55% of its raw weight, that's roughly 0.60–0.73 lb raw per adult.
How much turkey for 20 people?
About 12–14.5 lb raw for 20 adults with a normal spread of sides — at the counter, one ~15-lb whole turkey (≈15 lb). Scale with the chart above or the calculator for your exact crowd.
Why buy so much more raw turkey than you serve?
The carcass takes its share: about half a turkey’s raw weight becomes servable meat. A 13-lb bird yields roughly 6½ lb — dinner for a dozen with the usual holiday spread, before the sandwich raid.
What internal temperature is turkey safe at?
USDA: turkey is safe at 165°F in the thickest breast AND the inner thigh. Time-per-pound is only a planning number — the thermometer decides. Doneness details and hour-per-pound charts are on the turkey cook-time page.
Why not smoke a 20-lb turkey?
Food safety. At 225–275°F a very large bird spends too long between 40°F and 140°F, where bacteria multiply. Two 12-lb birds give the same meat, finish sooner, fit better, and give you four drumsticks.