I found this a few years back and used it as my Thanksgiving turkey main course two years ago. It provided a moist and flavor filled turkey that was quite simple to prepare. Based on most estimates you should allow almost a full pound of turkey per guest at your table (this allows for the weight of the bones and the meat). This is based on a 12 pound turkey which would serve 10-12 guests. The only change I made when I made this recipe was to roast the turkey breast side DOWN to keep the breast meat moist and I don't think I'll ever roast one breast side UP again. You roast the bird with the method you prefer. Preparation time includes the 30 minutes needed after roasting to let the turkey rest prior to carving.