One year I decided to just do a turkey breast. Then, last minute, there were a few more guests. So I had to buy another one. Spent more for the two breasts than I would have for the whole turkey.
Still, all the ‘best’ meat and not so cumbersome to move around and carve, etc.
I put the whole thing in the fridge after the meal on Thursday. Then it takes me about an hour to warm up the carcass and pull the meat off. A pile for sandwiches and the rest gets made into turkey and noodles. But usually a couple weeks after Thanksgiving when the overloaded-with-turkey feeling has waned.
I buy those little 2-3 pound ones all bundled up. In a netting toe hold them together.
Never, ever remove that net until cooked, as i found out to my embarrassment. Now, I just loosen it to get the rub in there.