I have two boids - each weighing 14 1/2 lbs. We cook them for a family gathering of 16. It is easier to cook two birds and all the stuffings - that eliminates the battle over the drumsticks and dark meat against the white meet. After carving the meat left over is usually 1/2 a breast of turky.
I also personaly think smaller birds are tastier and do not dry out as the biguns sometimes do.
