Turkeys vary greatly in weight, ranging from 2.7 to 13.5 kilograms, but most commonly from 4.5 to 6.5 kilograms.

Younger turkeys are best used for barbecuing; adults are usually added to confit dishes or soups.

Some turkeys are bred to have fat breasts and smaller bones to reduce cooking time without drying out.

Turkeys are usually grilled, and a meat thermometer can be a useful tool in this case: a 5.5 to 8 kg turkey grilled uncovered will take about 3 to 3.75 hours, or until the thighs are 85% of the way up to temperature, while a turkey wrapped in aluminum foil must be grilled at 230°C for 2.5 to 3 hours.