I am doing 30 min. at 425 degrees, then dropping temp. to 350 and allowing about another 1 to 1.5 hours for my two 12 pounders. using a temp. probe as well. just allowing up to two hours total. plus half hour resting/tented with foil. will cook sweet spud casserole, mashed spuds, gravy during that resting time. panade on the grill.

Mark Bittman does his 10 pounder for 45 min. 450 degrees for 20 min, then down to 350 degrees for 30-35 min.

http://www.seriouseats.com/recipes/20...

Has anyone ever tried doing two 8-10 lb. turkeys at the same time on each of the oven's shelves? A la Mark Bittman - 45 minutes? I would rather spatchcock two small turkeys and have double the thighs/breasts than wrestle with a giant 20+ lb'er for a crowd.

I am cooking turkey for 16 people and of course have lots of sides to prepare. Thinking of doing Mark Bittman's 45 minute spatchcocked/butterflied turkey with 2, ten pounders, on top of each other in the oven.

Has anyone tried this and did if affect the skin crisping?

Thanks!

kraut on potato chips (an indulgence that I rarely allow)
kraut on pizza