Turkey for 12 guests?
12×1.25 lb + 10% buffer = 16.5 lb to buy.
Turkey buying weight starts with **guests × pounds per guest**, then optionally adds a percentage for leftovers.
**Formula:**
Base lbs = Guests × Lbs per guest
Total lbs = Base × (1 + buffer% ÷ 100)
**Example — 12 guests, 1.25 lb/guest, 10% buffer:**
12 × 1.25 = 15 lb base
15 × 1.10 = **16.5 lb** to buy
Concise answers for common searches — definitions, steps, and comparisons.
12×1.25 lb + 10% buffer = 16.5 lb to buy.
Per-guest pound estimate multiplied by headcount, with optional percentage buffer for leftovers.
Formula
base_lbs = guests × lbs_per_guest; total_lbs = base_lbs × (1 + buffer_pct/100)Include adults and children eating a full plate (adjust lbs/guest if mostly kids).
1.25 lb is typical; 1.5 lb for big leftover fans.
Add 10–15% for sandwiches and soup the next day.
Round up to the nearest available bird size at the store.
Use Recipe Scaler for stuffing, gravy, and vegetables.
Input
12 × 1.25 lb, 10%Output
16.5 lb15 base × 1.10 = 16.5 lb.
Input
8 × 1.5 lb, 10%Output
13.2 lb12 base × 1.10 = 13.2 lb.
Input
6 × 1 lb, 0%Output
6 lbNo buffer — minimum for small group.
Input
20 × 1.25 lb, 15%Output
28.75 lb25 base × 1.15 ≈ 28.75 lb.
Common real-world scenarios where this tool saves time.
12 × 1.25 lb + 10% buffer → 16.5 lb bird.
8 × 1.5 lb + 10% → 13.2 lb with hearty leftovers.
20 × 1.25 lb + 15% buffer for a big holiday table.
Step-by-step chains that connect related tools for common tasks.
| Style | Lb/guest |
|---|---|
| Light eaters | 1.0 |
| Standard holiday | 1.25 |
| Heavy leftovers | 1.5 |
| Guests | 1.25 lb/guest | Total |
|---|---|---|
| 8 | 10 lb base | 11 lb |
| 12 | 15 lb base | 16.5 lb |
| 16 | 20 lb base | 22 lb |
If math says 16.5 lb, a 17–18 lb bird is fine.
Scale stuffing and potatoes with Recipe Scaler.
Buy by **raw whole-bird weight** on the label — cooking loses moisture.
Enable a **10–15% buffer** if you want next-day sandwiches.
Boneless breast needs less per person — this tool targets **bone-in whole turkey**.
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Plan **1–1.25 lb** of raw bone-in turkey per guest; use **1.5 lb** if you want generous leftovers.
12 × 1.25 = 15 lb base. With a **10% leftovers buffer**, buy about **16.5 lb**.
An extra **percentage on top of base weight** — 10% on 15 lb adds 1.5 lb (total 16.5 lb).
This calculator assumes **bone-in whole turkey**. Boneless breast needs roughly ½–⅔ lb cooked meat per person.
Turkey Serving sizes the **main bird**; Recipe Scaler adjusts **side dish recipes**.
20 × 1.25 = 25 lb base. With 15% buffer → **28.75 lb** — consider two birds for even cooking.
Young children eating kid portions can use **0.75–1 lb** each; enter adjusted effective guest count.
Yes — stores sell whole pounds. Rounding **up** is safer than running short.
No — reduce lbs/guest if ham or another protein shares the plate.
Roughly **50–55%** yield from bone-in turkey after cooking and carving — buy raw weight accordingly.
Guest counts stay on your device — no upload to EverydayTools servers.
Per-guest needs vary with appetites, bone-in vs breast-only birds, and multiple mains — adjust lbs/guest accordingly.
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Reviewed on 2026-06-27.
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1–1.5 lb typical for dinner