one large turkey breast or tow smaller ones

I’m no expert but finding a 12lb Breast might be a challenge.  Even if I found it I would prefer to have 2 smaller ones, more manageable cook time, also I could have 2 different experiences for my guest, 1 traditional the other something different.   Maybe I would cook it with a cranberry and  fig glaze (which is awsome) or go with citrus notes the options are endless 

First, let me acknowledge that I am basically lazy. When it comes to a Turkey, I hate the bones, grease and carving. I take a bit of a different approach. One that might work well for you with your number of attendees. 

I get my butcher to get me a case of...boneless turkey breast foil wrapped. These have been injected and are super easy to cook and slice....clean up is a breeze. Basically I thaw, remove the cryvac and bring the egg up to temp. I roast the turkey foil wrapped at 250-275 until internal temp reaches about 135 - 140. At that point I open the foil and expose the breast allowing it to brown and absorb some smoke (smoke based on your preference). I don’t add any wood to my Rockwood). When it reaches 160 I remove and allow to rest, capturing the juices from the foil for making gravy. When ready to cut, I simply cut the two breast down the middle, turn each on their side and easily slice the bird. I can’t tell you how easy this is but the best part is you will have all moist slices to enjoy. 

Here is is the product I purchase. The yield of the 8-9 pound breast is about 85-90% of the original uncooked weight. One would likly service your family’s needs. They come two to a case so I usually have one for Thanksgiving, and hold the other one for Christmas Holliday’s. I pay in the neighborhood of $85 from my butcher....so about $40 a bird. The yield is great, simple to cook and near impossible to screw it up. The bird is extremely moist. Down side? No dark meat...which I am ok with. These are commonly available from food service suppliers....thus your butcher should have access. 

Mad Max all the way.