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.
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