How much poultry to buy?

Ready-to-cook poultry contains a good deal of inedible bone and unwanted fat, which must be taken into consideration when deciding how much to buy. A good rule of thumb for most poultry is to buy 1/2 pound or slightly more per serving, except for ducks and geese, which have more fat to melt off, resulting in less yield. When purchasing a goose, plan on a bit over 1/2 pound per serving, and whole pound for ducks. Turkeys under 16 pounds, which have a higher bone-to-meat ration, are best purchased at about 1 pound per person.

Common broiler-fryer chickens average 3 1/2 pounds and yield four servings - two breasts, and two leg and thigh pieces. Chickens under 2 1/2 pounds are not economical. Turkeys, especially full-grown toms weighing 18 pounds or more, provide the greatest yield per pound. One of the most economical ways to buy poultry is in its ready-to-cook whole state.