Plan about 1.5 lb (680 g) of whole turkey per guest for a Thanksgiving meal. Multiply the number of people by 1.5 lb, then round up to the next bird size you can buy. That total leaves a comfortable margin and some leftovers. The sections below cover the calculation, worked examples for three group sizes, how to adjust for leftovers and for a bone-in breast, how far ahead to thaw the bird, and the internal temperatures that make it safe to eat.
How do you calculate the turkey weight for your guests?
Use one line: number of guests × 1.5 lb = total turkey weight. In metric, the same line is number of guests × 680 g. Count everyone who will eat turkey, children included. Round up to the next bird size, because a bird slightly heavier than the total covers carving losses, while a lighter one leaves guests short.
The official sources consulted do not set a per-person serving size for turkey. The 1.5 lb figure comes from CTV’s turkey guide (2025). Canadian turkey industry guidance gives 1 lb (about 450 g) per person when leftovers are not the goal, so treat 1 lb as the lower limit and 1.5 lb as the planning figure for a meal that should leave leftovers.
What does the formula give for 6, 10 and 16 guests?
- Six guests: 6 × 1.5 lb = 9 lb, about 4.1 kg. Buy a 10 lb bird, the next size up.
- Ten guests: 10 × 1.5 lb = 15 lb, about 6.8 kg. A 15 lb bird works, or the next size up if that is what the store carries.
- Sixteen guests: 16 × 1.5 lb = 24 lb, about 10.9 kg. You can use one 24 lb bird or two smaller birds whose weights add up to about 24 lb.
With two birds, each one needs its own thawing time, and both must fit in the oven at the same time. Plan oven space before you buy.
How much extra should you plan for leftovers?
The gap between the two figures is the leftover allowance: 0.5 lb (about 230 g) per guest. Compared with the 1 lb baseline, six guests need 3 lb more, ten guests need 5 lb more, and sixteen guests need 8 lb more. You do not add anything on top of 1.5 lb, because that figure already includes the allowance. Use the 1 lb baseline only if the side dishes are the main attraction or if other protein is already on the table.
Does a bone-in breast change the calculation?
Yes. The whole-bird formula should not be applied directly. The official sources consulted do not give a conversion factor from a whole bird to a breast, and a breast carries a different share of bone and skin. Start from the weight on the packaging and the expected yield in the manufacturer’s documentation, then divide the expected cooked meat by the number of guests. A breast-only roast also falls under a different reference temperature, explained in the temperature section below.
When should you start thawing the turkey?
Refrigerator thawing is the method with the clearest timing. CTV (2025) gives about one day per 4 to 5 lb, which translates to these windows:
- 8 to 12 lb: 2 to 3 days
- 12 to 16 lb: 3 to 4 days
- 16 to 20 lb: 4 to 5 days
- 20 to 24 lb: 5 to 6 days
Canadian turkey industry guidance is shorter, at about 10 hours per kilogram in a fridge kept at 4°C. That is roughly 4.5 hours per pound, or about 3 days for a 16 lb bird. Plan around the longer CTV window so that a bird still partly frozen does not reach the oven.
Count backwards from the planned meal. For a 15 lb bird and dinner on a Monday, the 3 to 4 day window means putting the bird in the fridge by Thursday at the latest, so that even the 4 day estimate is complete by Monday.
Place the bird on a tray on the bottom shelf of the fridge, so that any drips cannot reach ready-to-eat food. Wash your hands, the sink and any surface that touched the raw bird.
Once thawed in the fridge, the bird keeps 1 to 2 days before cooking, according to CTV (2025). Canadian turkey industry guidance says to cook thawed turkey within 48 hours. Use the 48 hour limit as your working deadline.
Cold-water thawing is faster but needs more attention. CTV gives about 30 minutes per pound, with the water changed every 30 minutes, and says to cook the bird immediately afterward. Canadian turkey industry guidance gives about 2 hours per kilogram, roughly 54 minutes per pound, and recommends changing the water at least hourly. For a 15 lb bird, that is about 7.5 hours on the first method and about 13.5 hours on the second. The official sources consulted do not settle which interval applies, so keep the bird in its leak-proof packaging, fully submerged in cold water, and cook it right after thawing. Do not thaw it on the counter.
What if the bird is not fully thawed on the day?
Do not speed things up by leaving the bird at room temperature or in warm water. The official sources consulted do not give a rescue time for a partly frozen bird, so check the manufacturer’s documentation before deciding how to proceed. Whatever you decide, use the internal temperatures in the next section as the final test, and do not serve the bird until both the thigh and the stuffing have reached their target.
What internal temperature makes turkey safe?
Health Canada (2024) sets the safe internal temperature for whole poultry at 82°C (180°F). Its chart lists poultry pieces, including breasts, thighs and wings, at 74°C (165°F). Stuffing must reach 74°C (165°F), whether it is cooked alone or inside the bird. CTV’s recipe targets 165°F in the innermost part of the thigh, which is below the whole-poultry figure, so use the Health Canada value of 82°C (180°F) as your reference for a whole bird.
Check the thickest part of the thigh, the breast and, if there is stuffing, the centre of the stuffing, with a food thermometer. Colour and the colour of the juices are not reliable signs of doneness. Roasting time follows the oven temperature: at 325°F (163°C), CTV gives 3¾ to 4¼ hours for a 14 to 18 lb bird. Treat that as an estimate, because the thermometer decides when the bird is done.
Frequently asked questions
Does a turkey need a rest before carving?
The official sources consulted do not specify a resting time. Follow your recipe or the manufacturer’s documentation for that step.
How much turkey should children get?
The official sources consulted do not set a turkey amount for children. Start from the adult figure and adjust for appetite and for how many other dishes will be served.
How long can cooked turkey stay in the fridge?
The official sources consulted do not give a storage time for cooked leftovers. Cool them promptly and check current Health Canada guidance on storing leftovers before refrigerating them.
