For birds under 16 pounds, figure at least 1 pound of turkey per person. For larger birds, figure a bit less since there will be more meat in proportion to bone. If you can't find a good turkey locally, here are some good mail-order sources. Be sure to order in plenty of time. Tuck the wing tips to secure the neck flaps.
High sides prevent the lower part of the bird from browning and can make basting difficult.
Heavy-gauge metal helps keep the drippings from burning. Prepare the bird by cleaning, tying, and seasoning. Remove the giblets from the body and neck cavities and rinse and dry the turkey. If you're handling a really large bird, you may just want to wipe it down with moist towels rather than wrestle with it in the sink. Then use kitchen string to loosely tie the drumsticks.