How to choose the right size turkey for a Christmas dinner of six

For a Christmas dinner of six people, you need a turkey weighing between 4.5kg and 5.5kg. That gives everyone a generous portion on the day, with enough left over for cold cuts and sandwiches the next morning.

Key takeaways

• Allow roughly 500g–750g of turkey per person as a general rule of thumb
• For six people, a bird in the 4.5kg–5.5kg range is the right target weight
• A larger bird (5kg+) is worth choosing if you want meaningful leftovers
• Buy on the bone — it delivers better flavour and keeps the meat moist during roasting
• Order early: at Copas, free-range turkeys from slow-grown flocks sell out most years well before Christmas

How much turkey do you need per person?

The standard guide is 500g of turkey per person, but 750g per person is a more comfortable figure. The higher end accounts for the weight of the carcass and bone, which can represent 30–40% of a whole bird's total weight, and ensures nobody leaves the table wanting more. For six adults eating a traditional roast with all the trimmings, a 4.5kg bird is the practical minimum; 5kg–5.5kg is the sweet spot.

If your six includes young children, a 4.5kg bird will be more than enough. If your table includes particularly hungry guests, or you want decent leftovers for Boxing Day, go to 5.5kg.

Does it matter whether you buy bone-in or boneless?

Bone-in is almost always the better choice for a whole Christmas roast. The bone conducts heat evenly through the bird, which means more consistent cooking and a lower risk of dry breast meat. It also adds depth of flavour to the meat itself — something a boneless crown simply can't replicate. For six people, a bone-in whole bird in the 4.5kg–5.5kg range roasts in roughly 3–3.5 hours at 180°C (fan).

A boneless crown is a practical option if oven space is genuinely tight or if you have guests who strongly prefer white meat. For a crown, allow 300g–400g per person, so roughly 2kg–2.5kg for six.

How does turkey size affect cooking time?

Cooking time scales directly with weight, so getting the size right also means getting your timing right. Use 40 minutes per kilogram at 180°C (fan) as a starting point, then rest the bird for at least 30 minutes before carving.

Always check the internal temperature at the thickest part of the thigh: 75°C confirms the bird is safely cooked.

What makes a free-range, slow-grown turkey worth choosing?

A bird's flavour is built over time. Free-range turkeys that are slow-grown and allowed to roam develop firmer, more flavourful meat than birds reared intensively at speed. Importantly, at Copas the turkeys are slow-grown on open pasture, hand-plucked, and dry-aged — a process that concentrates flavour and improves the texture of the finished bird. The result is a roast that holds moisture during cooking and carves cleanly.

The difference shows most clearly in the breast meat, which on a well-reared bird stays juicy even if the cooking time runs slightly long. That margin matters when you're managing a full Christmas kitchen.

How to choose the right size turkey: step by step

1. Count your guests and decide whether leftovers matter — if they do, add one extra person to your calculation.
2. Multiply your guest count (or adjusted count) by 750g to get your target bird weight.
3. For six people aiming for leftovers, target a bird between 5kg and 5.5kg.
4. Decide bone-in whole bird or boneless crown based on oven space and guest preference.
5. Check cooking times against your oven and your Christmas Day schedule before ordering.
6. Order early — turkeys from Copas are available in limited numbers each year and regularly sell out before December.

Common mistakes when sizing a turkey

Buying too small to save money. A bird that is too small means carving stress and thin portions. The price difference between a 4.5kg and a 5.5kg bird is modest relative to the rest of the meal's cost.

Ignoring oven capacity. Measure your oven's interior width and depth before ordering. A 5.5kg bird with legs on needs a roasting tin of at least 40cm × 30cm, and the tin needs to fit with room for air to circulate.

Forgetting to account for the carcass weight. In practice, roughly a third of a whole turkey's weight is bone and carcass. A 5kg bird yields approximately 3kg–3.3kg of meat — still plenty for six, but worth knowing before you carve.

Frequently Asked Questions

What size turkey do I need for 6 people? A turkey weighing 4.5kg–5.5kg is right for six people. Use the lower end if guests have smaller appetites or include children, and the higher end if you want good leftovers for the next day.

How much turkey should I allow per person at Christmas? Allow 500g per person as a minimum and 750g per person for a more comfortable portion. The higher figure accounts for the weight of the bone and carcass, which does not end up on the plate.

Is it better to buy a whole turkey or a crown for six people? A whole bone-in turkey is better for flavour and keeps the meat moister during roasting. A crown works if oven space is limited; for six people, choose a crown of around 2kg–2.5kg.

How long does a 5kg turkey take to cook? A 5kg turkey takes approximately 3 hours 20 minutes at 180°C fan. Rest it for at least 30 minutes before carving, and check the internal temperature reaches 75°C at the thickest part of the thigh.

When should I order my Christmas turkey? Order as early as possible — ideally by November. Premium free-range birds from farms such as Copas are produced in limited numbers and sell out well ahead of Christmas each year.

Can I cook a turkey the day before Christmas? You can roast a turkey the day before, cool it promptly, refrigerate it, and reheat it thoroughly the following day. For best results, cover it tightly to retain moisture during reheating, and ensure it reaches 75°C throughout before serving.