Thanksgiving turkey roasting tips and recipes are swirling around now that the big day is approaching, and of course our Turkey Primer offers shopping, prep, stuffing, roasting, and carving tips. Epicurious members have been jumping into the fray too, helping each other out with personal advice and experience.
When Greatlakesgal1 posted a cooking conundrum in our Family Meals forum - whether she should cook one huge turkey or two small ones for better taste and ease of fitting it/them into the oven - fellow forum members were quick to offer their suggestions.
1) Buy two smaller hen turkeys - they "will produce a high meat to bone ratio, plus there will be four drumsticks and wings for those that enjoy them," suggests rjordan.
2) Rockie says she makes a turkey breast and a whole bird: "I have made my breast a day ahead, even, and that way it frees the oven up for the bird itself and any sides that need to be baked. It can be reheated while the bird itself is resting."
3) "If you have access to any professional kitchen supplier, I would really advise you try and get as large a 'hotel pan'" that your oven will take (go for the deeper 4" variety if possible). You can usually fit two birds in the one pan, just remember to turn the birds around for even browning," says candicebond.
4) "You could always de-bone at least one of the turkeys if your oven won't accommodate both birds. I like to keep the legs and wings with the bone in for those who love to nosh on them," adds Corky6.
5) "If you are worried about space, I have found butterflying 2 turkeys you can fit them both into an oven. It really isn't that hard - takes about 15 min/bird and actually makes it easier to get even cooking on breast and dark meat," Hempstead90 says.
Do you have turkey tips, tried and true, to share?
by Joanne Camas
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