Here’s the simple formula you can whisper to yourself in the poultry aisle: 1 to 1.5 pounds per person. For 30 hungry guests, that means you’re looking for a bird between 30 and 45 pounds. Yes, that’s a monster—but don’t panic, because you can also roast two smaller turkeys instead, which cooks faster and is easier to handle.
Two Turkeys? Brilliant Idea!
If a single 40-pound turkey sounds like wrestling a feathered bear, choose two 18- to 20-pound birds. This trick gives you more crispy skin (everyone’s favorite part) and ensures even cooking. Plus, you get to double the drumsticks, so no one fights over the last one—and that is the real peace treaty.
