Baking two turkeys might seem daunting, but it’s a fantastic way to feed a crowd during Thanksgiving or any large gathering. This guide will walk you through the process, ensuring both turkeys are cooked perfectly and your meal is a success.
**Why Bake Two Turkeys?**
The primary reason is size. If you’re hosting a large group, a single turkey might not be enough. Baking two smaller turkeys often works better than trying to roast one massive bird. Large turkeys can take a very long time to cook, and the outer parts can dry out before the inner parts are fully cooked. Two smaller turkeys cook more evenly and efficiently.
**Getting Started: Planning is Key**
* **Determine Turkey Size:** Calculate the amount of turkey you need. A good rule of thumb is 1 to 1.5 pounds of turkey per person. If you’re expecting 20 guests, two 10-12 pound turkeys would be ideal.
* **Thawing:** This is crucial. Allow approximately 24 hours of thawing time in the refrigerator for every 5 pounds of turkey. Make sure the turkeys are completely thawed before you start cooking. You can also thaw turkeys in cold water, changing the water every 30 minutes, but this requires more attention.
* **Equipment:** Ensure you have two roasting pans that will fit in your oven, as well as a reliable meat thermometer.
**Prepping the Turkeys**
* **Rinsing:** Rinse the turkeys inside and out with cold water. Pat them dry with paper towels.
* **Seasoning:** This is where you can get creative. Common options include salt, pepper, garlic powder, onion powder, paprika, and herbs like thyme, rosemary, and sage. You can rub the seasoning under the skin of the breast meat for extra flavor.
* **Stuffing (Optional):** If you choose to stuff your turkeys, do so just before baking. Stuffing adds flavor but also increases cooking time and requires careful monitoring to ensure it reaches a safe temperature.
**Baking Process: Step-by-Step**
* **Oven Temperature:** Preheat your oven to 325°F (160°C). This lower temperature helps the turkeys cook more evenly.
* **Roasting Pans:** Place each turkey in its own roasting pan. You can add about a cup of chicken broth or water to the bottom of each pan to help keep the turkeys moist.
* **Baking Time:** As a general guideline, bake the turkeys for approximately 13 minutes per pound. However, this is just an estimate. Use a meat thermometer to determine when the turkeys are done.
* **Basting (Optional):** Basting every 30-45 minutes can help keep the skin moist and promote even browning. Use pan juices or melted butter for basting.
* **Temperature Check:** The most accurate way to determine doneness is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches an internal temperature of 165°F (74°C).
* **Resting:** Once the turkeys are cooked, remove them from the oven and let them rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent the turkeys loosely with foil while they rest.
**Tips for Success**
* **Rotate Pans:** If your oven has hot spots, rotate the roasting pans halfway through the cooking time to ensure even browning.
* **Use an Oven Thermometer:** Oven temperatures can vary. Using an oven thermometer ensures your oven is accurately set to 325°F.
* **Don’t Overcrowd the Oven:** Make sure there is enough space between the roasting pans and the oven walls for proper air circulation.
* **Consider Brining:** Brining the turkeys before cooking can help them retain moisture and enhance flavor.
**FAQ Section**
* **Can I cook two different sized turkeys at the same time?** Yes, but you’ll need to monitor them closely and adjust cooking times accordingly. The smaller turkey will likely cook faster.
* **What if one turkey cooks faster than the other?** If one turkey reaches 165°F before the other, remove it from the oven, tent it with foil, and let it rest while the other continues to cook.
* **Can I use convection setting?** Convection cooking can work, but it may cause the skin to brown more quickly. Reduce the oven temperature by 25°F (15°C) and check the turkeys more frequently.
* **How do I keep the turkey from drying out?** Basting, brining, and not overcooking are key to keeping the turkeys moist. Also, make sure to let them rest before carving.
* **Can I bake them at the same time even if I have a small oven?** If you have a very small oven, it may be difficult to fit two roasting pans with turkeys. In that case, consider baking them one after the other or using an alternative cooking method like a smoker or grill for one of the turkeys.
Baking two turkeys is manageable with careful planning and attention. By following these steps, you’ll be able to serve a delicious and impressive Thanksgiving feast or any large gathering. Enjoy!