Thanksgiving Tip: Roast 2 Small Turkeys
Instead of 1 Large One
Hi Sweet Friends,
Roast two small turkeys instead of one large turkey. They’ll roast in less time, be easier to carve, plus you’ll have four of everything! This is perfect for beginners!!
Watch this YouTube video as I walk you through the step-by-step process of making two Thanksgiving turkeys.
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You can print the recipe below.
How to Roast 2 Thanksgiving Turkeys
- 2 Turkeys, approx. 12 pounds each
- 1 Onion, quartered
- 2 stalks Celery, cut into thirds
- 2 Carrots, cut into thirds
- 1/2 cup Herbs de Provence
- 1/2 cup Coarse ground Celtic sea salt
- 1/2 cup Ground black pepper
- 1 tablespoon Red pepper flakes
- 1 stick Butter, melted
- Pre-heat oven to 325 degrees Fahrenheit.
- Place onion, celery, and carrots into baking pan or baking sheet.
- Unwrap turkeys and remove neck and giblets to save for making stock. Place turkeys on top of vegetables.
- Mix the herbs, salt, and peppers together and add a small handful to the cavity of each turkey.
- Baste each turkey with butter using a pastry brush and sprinkle the remaining herb, salt pepper mixture over each turkey.
- Place turkeys on lowest rack in the oven and roast for approximately 3 hours until a thermometer inserted into the thigh reads 165 degrees Fahrenheit.
- When the turkeys are done, remove them from the oven and allow them to rest, covered for 20-30 minutes. Then transfer them to a serving plater or cutting board and carve.
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