OK, I have two ovens -- one has convection, the other does not. I had my oven "assignments" all planned out for Thanksgiving day. But then I decided that a 17 lb. turkey and a 9 lb. ham was not enough for 20 people, so I added a large bone-in turkey breast to the mix. Now I'm not sure how to proceed. Here's my dilemma:
I have two large pans of stuffing (I know, I know, "dressing") that need to be baked at the same time as the turkeys. Both will require that two racks be used. Would you use the convection oven for the stuffing or for the turkeys? I've never used convection for turkeys before and I'm concerned that the skin will get too browned before the turkey is done (they will be spatchcocked, so will cook within 2 hours).