We go out of our way to seek out a 12- to 14-pound turkey not only because that's what fits readily in our roasting pan but because it cooks in a modest amount of time. Turkeys that are larger tend to cook more unevenly because by the time the dark meat is properly cooked, the leaner white meat tends to become dried out. When we need to feed a crowd, we simply snuggle a couple 12- to 14-pounders side by side in the roasting pan, turning them to face the short side of the pan. That said, no matter what size your hen, you'll get superior results if you blast it at high heat, as in the recipe below, than if you use a lower temperature. Check out this handy roasting chart for approximate roasting times for a variety of weights.