My Thanksgiving turkey was 12 lb, not too big, not too small. I used recipe by Jennifer Armentrout from Fine Cooking magazine site. Unfortunately I had little tears on the turkey skin and it spoiled the look. But it was good, juicy meat.
It was Balsamic-Glazed Pearl Onions (recipe from Food.com), Roasted Carrots and Parsnips and Glazed Acorn Squash Wedges (both recipes from MarthaStewart site). I made great shepherd’s pie from leftover vegetables, turkey and mashed potatoes.