I agree with Case but Raw to Edible portion on the average " Enhanced Store " Turkey is only 40%. So...
50 portions X 4oz = 200oz cooked / 16 = 12.5 Lbs / .4 yield = 31.25 Lbs Raw Turkey ~ 2 Ea 16Lb Birds should get you there.
Think Catering...Last year I did the birds for a family gathering. 2-20 Pound Turkeys. Day before, I separated the Breasts from the backbone and Legs. The Wings and backbone went in the stock pot, the Thighs got boned out and left attached to the Drumsticks. I seasoned the thighs and rolled and tied them. I Roasted the Legs for 1 hour then added the Breasts to the 325 oven and finished the cook to desired IT, less that 3 hours. Then cooled and refer'd the meat. The Stock, 2 Gallon, was made into Gravy and used to make Dressing. Thanksgiving morning I easily removed the Breast lobes and sliced them. I sliced the Thighs into rounds and sliced the meat off the Drums. I shingled the meat in disposable pans, added Gravy to cover the meat halfway and covered with foil. Reheated at 325F to 160°F, about 40 minutes, and Served, extra gravy on the side. The meat was moist, served easily and got raves from Non-Turkey Eating family members.
There was a little extra knife work but starting a day or two ahead, all work flows as you are making the stock, gravy, dressing, etc as the bird cooks instead of after. Do some assembly and reheat day of and there is next to ZERO hassle coordinating everything, with a house load of guests getting in the way and adding their 2 cents
...JJ