Turkey help

[McG]

We are doing Thanksgiving this year, and I/we have never cooked a turkey. We're expecting 16 people.

How much do you figure per person? I've seen 1.5 pounds. Is that enough?

I reached out to DH's aunt, who has done Thanksgiving for the past several years, and she usually cooks two turkeys, but she has the luxury of having a brother who lives up the street so he cooks one there and brings it over. She does either two 18-20 pounders, or a 24 pound and a 16 pounder.

How can I cook two turkeys? My oven will only fit one roasting pan. Could I cook one in the morning? Then it would dry out, right?

I actually considered buying a turkey fryer!   

Recommendations?

[BonitaApplebum]

I usually do two for my Thanksgiving party -- I have a lot guests, so I need a lot of turkey. Lots of times I will buy a whole bird and then a breast, and then they will both fit in my oven at the same time. Last year I happened to have a super huge bird and that had to go in the oven by itself. I cooked the breast earlier in the morning. I didn't like that way as much, so I'm back to a smaller bird this year.

I try to plan to have the turkey come out about an hour before we eat, so it can sit for a bit and also so I can use the oven for other stuff.

[The Turtle Whisperer]

I think those roasting ovens are $40 bucks and they work fine.  I'd do a whole one in that and spatchcock one in your reg oven.

[McG]

I think those roasting ovens are $40 bucks and they work fine.  I'd do a whole one in that and spatchcock one in your reg oven.

I didn't know the existed! That could be my solution! 

Bonita, DH's aunt also went the turkey breast route one year. But I think even with a decent side bird I'd still need a big breast, and I don't think it would all fit.

[McG]

I have a $50 store credit from Walmart too. I'm pumped!

Another question. I'm buying fresh turkeys and they have a brined option. Worth it? 

[BonitaApplebum]

I *always* brine my turkey. I definitely recommend it. You can do it yourself, but if it's already brined that is a nice time saver for you.

[ihop]

Brine, definitely.

Check out the latest Food and Wine.  Anthony Bourdain does two - one whole for the ooh and aah moment and then one broken down.  He even has a timeline of how to manage both.

[rocketgirl]

I'd make one turkey and buy a pre-cooked ham from Honey Baked or something.  I love that stuff so much better than turkey.

We might smoke one this year.  It was discussed.  But we've been busy.

[witchypoo]

do you care about having a turkey to carve?  'cause i would break those things down and bake the cuts on cookie sheets. 

[caribougrrl]

For a similar number of guests one year I did a 17 lb turkey and the largest ham I could buy that still fit in my largest pot.

I modified this recipe (larger ham and you can do almost all the work a day or two ahead: http://www.bbcgoodfood.com/recipes/864635/ginger-beer-and-tangerine-glazed-ham.  The ham needs to oven for about 30 minutes on T-day, which is about the right amount of time for the turkey to rest before carving.  The cooking liquid can be used to make this FABULOUS braised lentil side: http://www.bbcgoodfood.com/recipes/864644/chilli-and-tangerine-braised-lentils.

(I have since made the ham only because I wanted to make the lentils)

[McG]

do you care about having a turkey to carve?  'cause i would break those things down and bake the cuts on cookie sheets. 

I'm not confident in my butchering abilities. Especially day-of (though I could probably do it prior?). In any case, I suspect this would be a disaster! It sounds a little like a DIY project, which I suck at. I think DH might like an actual turkey to carve too.

I should have started practicing months ago.

[McG]

For a similar number of guests one year I did a 17 lb turkey and the largest ham I could buy that still fit in my largest pot.

I modified this recipe (larger ham and you can do almost all the work a day or two ahead: http://www.bbcgoodfood.com/recipes/864635/ginger-beer-and-tangerine-glazed-ham.  The ham needs to oven for about 30 minutes on T-day, which is about the right amount of time for the turkey to rest before carving.  The cooking liquid can be used to make this FABULOUS braised lentil side: http://www.bbcgoodfood.com/recipes/864644/chilli-and-tangerine-braised-lentils.

(I have since made the ham only because I wanted to make the lentils)

Thank you (and rg) for the ham suggestion. I do enjoy ham. Do you find that enough people will forgo the turkey to have ham? Or they have a little of each? I just don't want to deny turkey to anyone who wants turkey. I think I worry too much about having the exact number of servings for the number of people.

The links  didn't work for me but I can google them later. They do sound delicious.

Right now I have purchased ourselves a roaster oven, so we have that option. I have also considered a pre-cooked bird as the secondary bird (the woman at Whole Foods assured me that they are not dry and that they are delicious; I believe her, of course). I figured since the roaster oven is un-tested, I can't really screw up a smaller, precooked bird in that. The turkey breast is still an option too.

[caribougrrl]

Thank you (and rg) for the ham suggestion. I do enjoy ham. Do you find that enough people will forgo the turkey to have ham? Or they have a little of each? I just don't want to deny turkey to anyone who wants turkey. I think I worry too much about having the exact number of servings for the number of people.

The links  didn't work for me but I can google them later. They do sound delicious.

Right now I have purchased ourselves a roaster oven, so we have that option. I have also considered a pre-cooked bird as the secondary bird (the woman at Whole Foods assured me that they are not dry and that they are delicious; I believe her, of course). I figured since the roaster oven is un-tested, I can't really screw up a smaller, precooked bird in that. The turkey breast is still an option too.

I find people eat some of both.  But a new roaster oven really means you should do two turkeys!  Very exciting.


Plus, that would mean you could have ham, lentils and scalloped potatoes for Xmas or New Year's.... or some Thursday in February...

[rocketgirl]

I don't really like turkey that much unless I have potatoes, stuffing AND gravy on top of it, so I totally eat the ham!  I love ham.  Ham is one of my favorite foods.

But yes, other people eat ham too.

[siamesedream]

I don't really like turkey that much unless I have potatoes, stuffing AND gravy on top of it, so I totally eat the ham!  I love ham.  Ham is one of my favorite foods.

But yes, other people eat ham too.

Ooo, that's the bestest part!

[moroccangirl]

I *always* brine my turkey. I definitely recommend it. You can do it yourself, but if it's already brined that is a nice time saver for you.

1

[Run Amok]

I usually plan 1lb per person. I always do TONS of sides because that is what I like so there is usually lots of meat leftover.

Brining is a great method.

I personally think a spatchcocked turkey (basically back bone removed and cooked flat) is a nice beginner-friendly method. Takes less time & room to cook and just a bit easier to deal with all around. More even cooking and so forth.  http://www.seriouseats.com/2012/11/how-to-spatchcock-cook-turkey-thanksgiving-fast-easy-way-spatchcocked.html

If you are having 16 people over, it's possible someone in the crowd will have mad carving skills and you can pawn it off on them.

[McG]

Just wanted to close the loop on my turkey saga!

I ordered my bird (I love saying bird instead of turkey) from Whole Foods, brined. I figured that, though pricey, if it comes from Whole Food it's gotta be good.  The primary bird was 20 pounds.

I did end up with a pre-cooked as the second bird, which we threw in the roaster oven. It was perfect. 

DH's two aunts totally took over in the kitchen. Thank God! They took care of the gravy and the carving. One aunt was elbow deep in turkey like a wild woman. I am eternally grateful for her help. They were pretty much calling the shots. Right before we were about to make the official "food is ready!" call, I said "Wait! The rolls!" and she screamed, "No! I don't like rolls on Thanksgiving!!" I was like "Okay! We'll use them for leftovers!!"

I barely ate any turkey because I was hosting, and it was hard (for me) to relax, and I was really just jonesing for mashed potatoes, stuffing and green bean casserole!  Everyone raved about the turkey though; said it was very moist and flavorful. I don't know who had which turkey but I think both came out pretty good.

We had a lot of turkey, probably too much. Only a few people went for leftovers. 

I do enjoy hosting. It was really fun, very much a big party and lots of people stayed late.

The theme of the evening was that we pretty much bought ourselves Thanksgiving hosting duties for good.

We have a smallish dining room, which conveniently is empty right now as I redecorate and search for a new dining table. Our living room is very long and narrow, so we moved the living room furniture to the dining room and turned our living room into the dining room. It was really nice having everyone in one room!

I posted this to FB so some of you may have seen it. I love this picture. It was so much fun.    (That's my fat face up front; DH is way in back.)

[Suesquatch]

<3. I love making a holiday!

[The Turtle Whisperer]