A few questions about turkey size and baking time.

For the first time in 36 years I have my own place and I am having two other people over for thanksgiving.

I’m a fairly reasonable cook. I am just doing the basics. Turkey, mash, stove-top stuffing, rolls, and salad. I don’t eat sweets so if people want pies they can bring their own (this is known so don’t freak).

Turkey time…

I got a 23 pound turkey. After I bought it I did some research and I might have went overboard for three people. What sort of meat yield will I get per pound? Am I looking at five pounds of usable meat or 20? I’m slightly terrified here. Either way the neighborhood cats will be happy.

Another turkey question. Stuffing in the bird or out? I would think out would make for a more even cook and shorter times since the heat could penetrate the cavity.

Last part… How do I tell when it is done and what about basting? Do I need one of those pop-up things or can I eyeball it?

Once again, 23 pound turkey for 3 people. And can I freeze the leftover turkey?

I miss my sister