How Much Turkey Per Person? Portions, Leftovers & Pan Size (Holiday Planner)

Wondering how much turkey per person you need for Thanksgiving or any holiday feast? You are in the right place. This planner gives you clear portion sizes, an easy leftovers guide, and reliable pan size tips so you can shop and cook with confidence. At Wilson Farm Meats in Elkhorn, Wisconsin, we help families plan memorable meals with high quality turkeys and fresh, local meats. Use this guide to figure out exactly what to buy, how to cook it, and how to use those tasty leftovers.

Quick Answer: Turkey Portions at a Glance

• Whole turkey for adults: Plan 1.25 pounds per person for a comfortable serve.
• Hearty eaters or minimal sides: Plan 1.5 pounds per person.
• Light appetites or many sides: Plan 1 pound per person.
• Kids under 10: Plan 0.5 to 0.75 pound per child.
• Boneless turkey breast: Plan 0.5 to 0.75 pound per person.
• Bone-in turkey breast: Plan 1 pound per person.
• Leftovers lovers: Add 0.5 pound per person to the numbers above.

These numbers account for bones and trimming losses that you get with whole birds. If you buy from Wilson Farm Meats, you can also ask for guidance based on the exact size and type of turkey you choose.

Whole Bone-In Turkeys

For a standard holiday dinner with a variety of sides, plan about 1.25 pounds of whole turkey per adult. Whole birds have bones and skin, so not all the weight is edible. This rule of thumb covers that waste and gives you a satisfying plate.

Formula for adults: Number of adults x 1.25 pounds

Kids often eat less, so plan 0.5 to 0.75 pound per child depending on their appetite and age.

Formula for kids: Number of kids x 0.5 to 0.75 pound

If you want guaranteed leftovers for sandwiches and soups, add 0.5 pound per person. For example, a family of 6 adults who want leftovers might choose 6 x 1.75 pounds, which is about 10.5 pounds total. In practice, you would step up to a 12 pound turkey to be safe.

Boneless or Bone-In Turkey Breast Only

Breast-only roasts are a good choice for smaller gatherings, white meat fans, or quicker cooking.

• Boneless breast: 0.5 to 0.75 pound per person
• Bone-in breast: 1 pound per person

If you want leftovers, add 0.25 to 0.5 pound per person. Boneless options have more edible meat for the weight, so they are efficient when planning for smaller groups.

Adjust for Appetites, Sides, and Serving Style

• Big appetites or limited sides: Increase to 1.5 pounds per adult for whole turkeys.
• Buffet service: People often take more, so bump your estimate by 10 to 15 percent.
• Lots of sides and heavy appetizers: You can drop a bit, but do not go under 1 pound per adult for whole turkeys.
• Dark meat lovers: Choose a slightly larger bird or include extra thighs from the butcher counter at Wilson Farm Meats.

Understanding Yield: Why the Numbers Work

A whole turkey has bones, skin, and drippings that do not end up as meat on the plate. A common yield estimate for a turkey is about 40 to 50 percent edible meat, depending on size and cooking method. Smaller birds have a little less yield because the bone-to-meat ratio is higher. These portion rules ensure you have enough cooked meat to satisfy your guests without guessing.

Leftovers Planner: How Much to Aim For and What to Make

How Much Leftover Turkey Do You Need?

If you hope to enjoy turkey sandwiches, salads, soups, or casseroles after the holiday, plan for an extra 0.5 pound of whole bird weight per person. That translates to roughly 4 to 6 ounces of cooked turkey per person for leftovers, which is perfect for a sandwich or a cup of soup. For a leftover-focused weekend, you can go bigger, up to 1 pound per person.

Safe Storage and Reheating

• Cool quickly: Refrigerate carved turkey within 2 hours of cooking.
• Fridge timing: Eat leftovers within 3 to 4 days.
• Freezer timing: Freeze leftovers for up to 3 months for best quality.
• Reheat target: Warm to 165 degrees F before serving.

Pro tip: Package leftovers in shallow, labeled containers to chill fast and track dates. Save the bones for stock. Add onion, carrot, celery, peppercorns, and a bay leaf. Simmer, strain, and freeze stock for soups and gravies.

Easy Leftover Ideas

• Classic sandwich: Thick slices of turkey with cranberry sauce on sturdy bread.
• Turkey club: Layer turkey with Wilson Farm Meats bacon, lettuce, and tomato.
• Turkey and wild rice soup: Use homemade stock and diced vegetables.
• Turkey pot pie: Mix turkey with gravy and vegetables under a flaky crust.
• Turkey quesadillas: Cheddar, turkey, and green onions in a skillet.
• Harvest salad: Mixed greens with turkey, apples, toasted nuts, and vinaigrette.

Turkey Pan Size and Equipment Guide

Choose the Right Roasting Pan

The right pan keeps the turkey stable and promotes even browning. A rack helps air circulate and keeps the skin crisp. Here is a simple size guide.

• Up to 12 pounds: A medium roasting pan, about 14 inches long, with a rack.
• 12 to 14 pounds: A 14 to 16 inch pan with strong handles.
• 15 to 18 pounds: A large 16 to 18 inch pan, at least 3 inches deep.
• 18 to 22 pounds: An extra large 18 to 21 inch pan with a sturdy rack.

Disposable pans can work, but place them on a sheet pan for support. If you buy at Wilson Farm Meats, ask about racks, thermometers, and kitchen tools that make roasting easier.

Key Tools to Have

• Instant-read thermometer for breast and thigh temperatures.
• Heavy-duty aluminum foil for tenting and resting.
• Carving board with a groove for juices.
• Carving knife and tongs for steady slicing.
• Baster or brush for basting or buttering, if desired.

Thawing, Brining, and Roasting Time Planner

How to Thaw a Turkey Safely

• Refrigerator thawing: Allow 24 hours for every 4 to 5 pounds. Example: A 16 pound turkey takes about 4 days to thaw in the fridge.
• Cold water thawing: Submerge in cold water, change water every 30 minutes. Allow 30 minutes per pound. Example: A 16 pound turkey takes about 8 hours.

Always keep turkey cold while thawing. Never thaw on the counter. If your timeline is tight, ask Wilson Farm Meats about fresh turkeys so you can skip the thaw.

Brining Choices: Wet or Dry

• Wet brine: Soak the turkey in a saltwater solution for 12 to 24 hours. This can increase juiciness.
• Dry brine: Rub 1 to 1.5 teaspoons of kosher salt per pound of turkey over the skin and under the skin where you can. Chill uncovered for 24 to 48 hours. This is easy and helps crisp the skin.

Consider flavor additions like pepper, herbs, lemon zest, paprika, or a touch of brown sugar. Rinse off a wet brine and pat dry before roasting. For a dry brine, do not rinse, simply wipe off excess salt if needed and pat dry.

Roasting Temperatures and Timelines

• Oven temperature: 325 degrees F for even cooking.
• Estimated time: 13 to 15 minutes per pound for an unstuffed turkey, depending on your oven and pan.
• Doneness: 165 degrees F in the thickest part of the breast and 175 degrees F in the thigh. Rest 20 to 30 minutes before carving so juices settle.

If you prefer to spatchcock the turkey, which means removing the backbone and flattening it, cooking time can drop to about 6 to 8 minutes per pound. Ask the meat counter at Wilson Farm Meats to spatchcock the bird for you if you want a faster, more even roast.

Sample Menus and Portion Examples

Cozy Dinner for 4

Guests: 3 adults, 1 child under 10. Plan: 3 adults x 1.25 pounds = 3.75 pounds. Child at 0.5 pound = 0.5 pound. Total about 4.25 pounds of whole turkey needed. Choose a 6 to 8 pound turkey or a 3 to 4 pound boneless breast for an easy cook. For leftovers, add about 2 pounds more whole turkey. Menu idea: Roasted turkey breast, mashed potatoes, green beans, cranberry sauce, gravy, simple salad.

Family Feast for 8

Guests: 6 adults, 2 kids. Plan: 6 x 1.25 pounds = 7.5 pounds. Kids at 0.75 pound each = 1.5 pounds. Total about 9 pounds. Step up to a 12 to 14 pound turkey to ensure comfortable portions and leftovers. Pan size: 14 to 16 inch. Menu idea: Whole roasted turkey, herb stuffing, sweet potatoes, Brussels sprouts, dinner rolls, pumpkin or apple pie.

Holiday Crowd for 20

Guests: 16 adults, 4 kids. Plan: 16 x 1.25 pounds = 20 pounds. Kids at 0.75 pound each = 3 pounds. Total about 23 pounds. You can roast one large 22 to 24 pound turkey, or two smaller turkeys, like two 12 pound birds, for faster, more even cooking. For a buffet with hearty appetites, consider 1.5 pounds per adult, which would raise your total to about 28 pounds. Pan size: 18 to 21 inch for a single large bird. Menu idea: Two turkeys roasted side by side, classic stuffing, gravy, roasted root vegetables, salad, cranberry relish, and a dessert table.

Special Diets and Smart Pairings

For guests who prefer white meat, consider a whole turkey plus an additional boneless breast. For dark meat enthusiasts, supplement with extra thighs or drumsticks. Wilson Farm Meats offers fresh poultry options, and you can add smoked meats like bacon or ham to menus for variety. If some guests avoid poultry, offer locally raised beef or a vegetarian sideboard of hearty grains and roasted vegetables.

Shopping With Wilson Farm Meats

Wilson Farm Meats is a family-owned butcher shop with deep roots in Elkhorn, Wisconsin. For over 150 years, the Wilson family has supported a true farm-to-table experience, with local meats that bring rich flavor to your table. When you need help deciding how much turkey per person, our team is happy to guide you toward the right size and cut.

Product highlights:

• Pork from Wilson Prairie View Farms in Walworth County, featuring heritage breeds known for superior flavor.
• Locally raised beef, custom cut to your preferences.
• Fresh poultry and a selection of seafood for varied menus.
• Specialty smoked meats processed in our Elkhorn facility, including bacon, ham, bratwurst, wieners, summer sausage, liver sausage, and ring bologna.

Services that make holiday planning easier:

• Custom processing for locally raised beef, pork, lamb, and veal. We accommodate special orders and requests.
• Seasonal sales and weekly specials, including value boxes and our Yearly Pig Sale.

Visit us at 406 S. Wisconsin Street, Elkhorn, WI 53121. Store hours are Monday to Friday, 8:00 am to 5:00 pm, and Saturday, 8:00 am to 2:00 pm. Learn more at WILSONFARMMEATS.COM or stop in to talk to our friendly staff. We can help you reserve the right size turkey, choose a roasting pan, and plan your sides and leftovers.

FAQ: How Much Turkey Per Person and More

Should I buy a fresh or frozen turkey?

Both are great. Fresh turkeys save thawing time and can have excellent texture. Frozen turkeys offer convenience and affordability. If timing is tight, choose fresh from Wilson Farm Meats so you can skip the days-long thaw.

Do I need to increase size for a stuffed turkey?

Stuffing increases cook time and can impact doneness. It is safer and simpler to bake stuffing separately. If you do stuff, keep the same portion plan but add 15 to 30 minutes to the roasting time, and ensure the center of the stuffing reaches 165 degrees F.

What if I want only white meat?

Choose a boneless or bone-in turkey breast. Plan 0.5 to 0.75 pound per person for boneless, and 1 pound per person for bone-in. Add extra for leftovers if you want sandwiches.

How long should I rest the turkey?

Rest 20 to 30 minutes before carving. Resting keeps the juices in the meat rather than on the cutting board.

How do I carve a turkey for the best yield?

Remove the legs and thighs first, then the wings, then slice the breast meat off the bone in large lobes and cut across the grain. Carving this way gives better slices and reduces waste.

Can I cook two smaller turkeys instead of one large one?

Yes. Two smaller turkeys often cook more evenly and can finish faster. This is a helpful approach for big groups, and it gives you two sets of legs, thighs, and wings, which can be nice for dark meat fans.

Final Checklist: From Shopping to Serving

1. Count your guests and note appetites. Use 1.25 pounds per adult for whole turkey, 0.5 to 0.75 pound per person for boneless breast.
2. Add 0.5 pound per person if you want reliable leftovers.
3. Choose your turkey type and size. Ask Wilson Farm Meats to help with selection and special requests.
4. Confirm your pan size and rack. Make sure your oven can fit the pan with air space around it.
5. Plan thawing time if frozen. Allow 24 hours per 4 to 5 pounds in the refrigerator.
6. Decide on brining. Dry brine 24 to 48 hours ahead or wet brine 12 to 24 hours ahead.
7. Season simply with salt, pepper, and herbs, or use your favorite spice blend.
8. Roast at 325 degrees F. Begin checking temperatures early. Aim for 165 degrees F breast and 175 degrees F thigh.
9. Rest 20 to 30 minutes before carving. Make gravy while the turkey rests.
10. Carve, serve, and pack leftovers within 2 hours. Chill quickly in shallow containers.

Bring It All Together With Wilson Farm Meats

With the right plan, turkey dinner becomes easy and joyful. Start with an accurate count, choose a good-sized bird, and set yourself up for success with a proper pan and thermometer. At Wilson Farm Meats, we are proud to help neighbors in Elkhorn and the surrounding communities enjoy the very best local meats. Whether you are deciding how much turkey per person, picking out a roast, or building a holiday spread with smoked specialties, our team will support you every step of the way. Visit WILSONFARMMEATS.COM, call ahead to reserve, or stop by our store at 406 S. Wisconsin Street, Elkhorn, WI 53121, Monday to Friday from 8:00 am to 5:00 pm and Saturday from 8:00 am to 2:00 pm. From our family to yours, happy holidays and happy cooking.