1 20lb or 2 10lb turkeys?
i have 10 people coming for tgiving and i have always made a larger dry-brined turkey. but the butcher convinced me that i should go with two smaller birds. i now have a large oven (a bluestar) and could probably fit them side by side.
but then i got cold feet. has anyone done 2 smaller turkeys vs. 1 big? and if i roast them both in the same oven (with convection) do i need to add some time in to compensate for the amount of stuff in the oven??
some advice would be appreciated.
I vote for 2 turkeys. You get 4 pieces of oysters 0:-)
And it's probably better to stick a temperature probe into the turkeys than to check on time.
being a dark meat fan, i also vote for 2 birds.
pound for pound, it's the same weight, but you may actually need a bit less time cooking with smaller birds, since both heat and air will circulate more around them.
Another vote for two birds but for a different reason. I have already posted this, so forgive me for repeating .........
I cook one bird on Wednesday. Cool, slice and package the meat. I make the gravy from the pan drippings also. On Thanksgiving, I cook the second bird. The house smells like it should and clean-up has been taken care of the day before - no last minute fussing. Re-heat the foil packets of light & dark meat. Put the freshly roasted bird in the center of a warm platter, surrounded by (warm) sliced meat. Pass the (warm) gravy and you're set.