What Size Turkey Do You Need for Christmas Dinner for 10 People Plus Leftovers?

For 10 people with generous leftovers, choose a turkey weighing between 6 kg and 7 kg oven-ready. At roughly 500 g of oven-ready weight per guest for a main meal, 10 people need around 5 kg, the extra kilo or two beyond that gives you meaningful cold meat for the days that follow.

Key takeaways

• A 6 to 7 kg oven-ready turkey feeds 10 adults at the table and leaves enough cold meat for sandwiches, pies and salads over the following days.
• Budget approximately 500 g of oven-ready weight per person for a sitting meal; add 1 to 1.5 kg on top of that for worthwhile leftovers.
• Slow-grown, free-range birds carry more usable meat relative to their frame than factory-reared alternatives; the yield per kilogram is genuinely higher.
• Order well ahead of Christmas: birds in the 6 to 7 kg range are among the most popular and sell out earliest.

How much turkey do you actually need for 10 people?

The standard guide is 500 g of oven-ready weight per adult. For 10 guests, that puts the minimum at 5 kg, enough for a full sitting meal with ordinary second helpings. If the table includes children, that figure comes down slightly; if your guests are hearty eaters or you're serving few other substantial dishes, go towards the top end.

That calculation covers the meal itself, nothing more. For genuine leftovers, enough cold turkey to matter on Boxing Day and beyond, add at least 1 kg, and ideally 1.5 kg, to your total. A 6 kg bird is a sensible floor for 10 with leftovers; 6.5 to 7 kg gives you comfortable headroom.

Why oven-ready weight is the only number that counts

Oven-ready weight is the mass of the bird after plucking, drawing and trussing, the weight as it goes into the oven. Some suppliers quote dressed weight (feathers removed but giblets still in) or, occasionally, live weight. Neither tells you how much meat you are actually buying. When you order from Copas Farm Shop,  all weights are stated oven-ready, so the figure you see is the figure you plan around.

Does rearing method affect how much meat you get?

It does, meaningfully. A slow-grown, free-range turkey develops proper muscle through genuine exercise and an unhurried life on pasture. That muscle is denser and holds its structure through cooking, so the bird yields more usable carved meat relative to its stated weight than a faster-grown bird of equivalent size. The difference is most visible in the breast, which stays firm rather than contracting and shedding moisture in the pan.

A factory-reared bird may weigh the same on the label, but the yield at the carving board tells a different story. Choosing a well-reared bird is, in practical terms, one of the most reliable ways to get more from the weight you order.

Whole turkey or turkey crown: which makes more sense for 10?

For 10 guests who want meaningful cold meat afterwards, a whole bird is almost always the right answer. The legs and wings yield flavoursome dark meat that is distinct from the breast, excellent in pies, soups and the kind of dishes that make the days after Christmas feel like a continuation rather than a clearance.  

What do you do with the leftovers?

Planning the size of the bird is partly planning what comes next. A 6.5 kg turkey for 10 will leave, conservatively, 800 g to 1.2 kg of cold meat after the main meal, enough for two further meals for a family of four. Sliced cold with chutney and good bread is the simplest option. Shredded into a pie with leek and cream, or stirred through a broth with root vegetables, it becomes something you would cook deliberately.

The carcass itself is worth keeping. Simmered with onion, celery, a bay leaf and peppercorns, it produces a stock that forms the base of a turkey broth far superior to anything from a packet. Importantly, good rearing makes a difference here too, the bones of a slow-grown bird carry more collagen, and the resulting stock sets to a proper jelly. Pair the meal with Christmas Trimmings chosen to complement rather than compete with the bird.

Delicious Ideas for Leftovers

With a Copas turkey, the feasting doesn’t stop at Christmas dinner. Our birds are raised to be full of flavour and generously sized, which means you’ll have plenty of tender meat left to enjoy once the big day is over. Rather than simply reheating, why not make the most of it? From rich, comforting soups to vibrant salads, warming curries, and family-friendly favourites, our digital cookbook gives you plenty to feast upon.

How to decide: a practical sizing guide

1. Count confirmed adult guests; children count as half a portion for sizing purposes.
2. Multiply by 500 g to find the minimum oven-ready weight for the sitting meal.
3. Add 1 to 1.5 kg for leftovers you will actually use.
4. Round up to the nearest available weight, not down.
5. Check that the bird fits your roasting tin and oven before ordering.

For 10 adults wanting real leftovers, that calculation reliably lands between 6 kg and 7 kg. If you're unsure, choose the larger of two adjacent sizes; a turkey is one of the few things in a Christmas kitchen where slightly too much is never a problem.

Browse the Copas Christmas Turkey range to find the right weight for your table, and order early, the 6 to 7 kg birds are always among the first to go.

Frequently Asked Questions

Is a 6 kg turkey enough for 10 people with leftovers? A 6 kg oven-ready turkey will comfortably feed 10 adults at the table and leave a useful amount of cold meat, roughly 800 g to 1 kg, for the days after. If your guests eat heartily or you want more substantial leftovers, a 6.5 to 7 kg bird gives you greater confidence.

How long does a 6 to 7 kg turkey take to cook? As a general guide, allow 40 minutes per kg at 180°C (fan 160°C), plus an additional 20 minutes, then rest the bird for at least 30 to 45 minutes under foil before carving. A 6.5 kg bird therefore takes roughly four and a half hours in total before resting. Always confirm the bird has reached 75°C at the thickest part of the thigh before removing it from the oven.

Should I order a fresh or frozen turkey for 10 people? A fresh turkey requires no defrosting time and is generally considered superior in texture and flavour. For a gathering of 10, the logistics of defrosting a 6 to 7 kg frozen bird safely, which takes 24 hours per 2.5 kg in the fridge, add meaningful complexity to Christmas preparation. Where possible, a fresh bird ordered for delivery or collection a day or two before Christmas simplifies the process considerably.

Can I order a turkey in a specific weight range, or do I have to accept whatever is available? Reputable farm suppliers offer birds across a range of weight brackets rather than fixed single weights, since turkeys are reared animals rather than manufactured products. When you order, select the weight bracket that covers your requirement, for 10 people with leftovers, that means the 6 to 7 kg bracket, and the bird dispatched will fall within that range.

How should I store a 6 to 7 kg turkey once it arrives? Keep the bird in its packaging in the coldest part of the fridge, ideally below 4°C. Remove it from the fridge and allow it to come to room temperature for at least an hour before it goes into the oven. This ensures the bird cooks evenly from the centre outward and reduces the risk of an overcooked exterior before the thigh is done.