Canada Turkey Size Calculator
Calculate turkey weight and cooking time for Canadian Thanksgiving and holiday dinners. Shows roasting times by weight and type.
Turkey Size Guide
🍂 Canadian Thanksgiving (October)
Thanksgiving is celebrated on the second Monday in October in Canada
2025: Monday, October 13, 2025
2026: Monday, October 12, 2026
2027: Monday, October 11, 2027
🔥 Turkey Cooking Tips
- • Thaw frozen turkey in refrigerator: 24 hours per 5 lbs
- • Turkey is done when thigh reaches 165°F (74°C) internal temp
- • Let rest 20 minutes after cooking before carving
- • Stuff just before roasting to prevent bacterial growth
- • Use a meat thermometer for accurate temperature
- • Tent with foil if browning too quickly
- • Save broth and bones for gravy
📅 Thanksgiving Prep Timeline
How Much Turkey Per Person
Standard guideline: 1 to 1.5 pounds (450-680 grams) of raw turkey per person for a typical Canadian Thanksgiving or Christmas dinner. The bone-in turkey weight includes about 30% bone and 10% drying loss, leaving roughly 60% edible meat. So 1 pound of turkey ≈ 0.6 pounds of meat, ≈ enough for one good adult portion plus some leftovers.
Adjust upward for: heavy eaters, kids who love turkey, lots of leftovers desired (sandwiches for days). Adjust downward for: light eaters, lots of side dishes, kids who don't really like turkey. A 14-pound turkey feeds 10-12 adults adequately. A 20-pound turkey feeds 14-18 adequately or 10-12 with substantial leftovers.
Choosing Turkey Size
10-12 lb turkey: 8-10 people, fits standard ovens easily, cooks 3-4 hours. 14-16 lb: 12-14 people, large family dinner standard, 4-4.5 hours. 18-20 lb: 16-20 people, large gathering, 4.5-5 hours, may need extra rack or roasting setup. 22+ lb: very large gatherings or people wanting massive leftovers, 5-6 hours.
Two smaller turkeys often beat one giant turkey - more breast meat per person, faster cooking, less risk of dry meat. Two 10-lb turkeys for 18 people works better than one 20-lb. Allow oven space and prep time for two birds. Brining or dry-brining works well at any size.
Cooking Times
Unstuffed: 13-15 minutes per pound at 325°F (165°C). Stuffed: 15-17 minutes per pound. Internal temperature: 165°F (74°C) at thigh, breast registers 160°F is acceptable. A 14-lb unstuffed turkey: about 3-3.5 hours. 18-lb stuffed: about 4.5-5 hours.
Resting time after roasting: 30 minutes minimum, 45-60 minutes ideal. Tent loosely with foil. Carving immediately means juices run out and meat dries. Plan the meal so turkey finishes cooking 45-60 minutes before serving time.
Beyond the Turkey
Side dishes typically take 50-60% of the budget and serving capacity. Mashed potatoes (1.5-2 lb potatoes per 4 people), stuffing (1 cup per person), gravy (1/4 cup per person), cranberry sauce (1/4 cup per person), one or two vegetable sides (1/2 cup each per person).
Plates ≠ portions. Some guests load up; others just want a small amount of everything. Plan for 1.25-1.5 servings per person on shared dishes to ensure no one runs out. Leftovers are typically planned for days following Thanksgiving - 'turkey sandwich season' is a Canadian tradition. Use the [Recipe Scaler](/recipe-scaler) for adjusting side dish recipes.
Frequently Asked Questions
Should I get a frozen or fresh turkey?
Frozen: cheaper, more readily available, requires 1-3 days thawing in fridge per 4 lbs. Fresh: more flavour for some palates, more expensive (often 50-100% more), more limited availability. Frozen is more common in Canadian households. Thawing-time planning is the only real downside.
How long can leftovers be kept?
In refrigerator: 3-4 days for cooked turkey, gravy. In freezer: 2-3 months for best quality (can keep longer technically but quality degrades). Reheat to internal 165°F (74°C). Don't refreeze turkey that has been thawed in the refrigerator and then cooked - safety risk.
Can I cook a turkey day before?
Yes - many cooks roast Thursday morning for Thursday evening dinner, with rest period in between. Or roast a day ahead, slice, and reheat in pan with broth on dinner day. Reheating sliced turkey is risky for dryness - serve room temperature or warmed in pan with broth.
What about turkey alternatives?
Turkey breast (boneless, bone-in): cooks faster, no bone hassles, less meat per pound. Turkey roulade (rolled, stuffed boneless turkey): elegant presentation, easy carving. Turkey breast plus thighs: get both light and dark meat without whole bird hassle. All work for 8-10 people.