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Roast Two Small Turkeys Recipe Video
Watch the Roast 2 Small Turkeys Instead of 1 Large Turkey video

Learn how to 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 recipe tip is perfect for beginners who are preparing their first Thanksgiving meal.

*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My content may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

Planning for a Smaller Thanksgiving?

If you’re planning for a smaller gathering than usual for Thanksgiving, remember that you can always enjoy leftovers afterward. You can save the meat for soups and bones for bone broth.

Thanksgiving with the Instant Pot

If you have an Instant Pot, you can cook a turkey breast for your gathering, and I’ll show you how in my step-by-step recipe video. As a traditional foods cook, you’ll want to make sure your turkey breast has the bone in it so you can make turkey broth at the same time!

In addition to traditional Thanksgiving favorites, I’ll show you how to make a creamy Mac and Cheese in your Instant Pot.

And after you’re all done, I’ll show you how to clean the Instant Pot the right way!

Thanksgiving Recipes

These recipes with step-by-step instructions are perfect for your Thanksgiving table.

Thanksgiving Bread Recipes

For bread selections, you can make yeast rolls or cornbread to accompany your Thanksgiving meal.

Thanksgiving Dinner Dessert Recipes

Be sure to make a delicious dessert to enjoy after your Thanksgiving Dinner. Here are some pumpkin pie recipes that are sure to be crowd pleasers!

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How to Roast 2 Thanksgiving Turkeys

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Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Yield: 16 servings
Roast 2 Small Turkeys Instead of 1 Large One. They'll roast in less time, be easier to carve, plus you'll have 4 of everything! This recipe is perfect for beginners!


  • 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


  • Preheat oven to 325°F.
  • Place onion, celery, and carrots onto baking pan or baking sheet.
  • Unwrap turkeys and remove neck and giblets to save for making stock. Place the 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 the lowest rack in the oven and roast for approximately 3 hours until a thermometer inserted into the thigh reads 165°F.
  • 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.



During the 3 hour cooking time, periodically check the turkeys to make sure that they are not browning too quickly. If they are, place a piece of aluminum foil over the top of the turkeys and allow them to continue to roast until done.
Find this recipe and video at
Copyright © 2018 Mary’s Nest, LLC, All Rights Reserved
Course: Main Dish
Cuisine: Americana
Keyword: Roast Turkey, Turkey
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  1. Hi Mary, I just found your fantastic Thanksgiving videos and will be trying your mashed potatoes, turkey bone broth and turkey spice seasoning & dressing. Since I will have the spices ground up for the dressing, why not use it to season the turkey? Do you prefer the Herb de Provance seasoning to the turkey spice seasoning for roasting the turkey?

    1. Hi Shirley, Thank you so much for your sweet comment!! Your plans for your Thanksgiving dinner sound wonderful. It’s OK to use the Bell’s poultry seasoning in the cavity of the turkey but not for the skin. It tends to turn things green from the sage. However, I prefer the Herbs de Provence in the cavity and on the skin. It makes it look like a fancy rotisserie chicken from a French bistro (well, in this case a turkey!) The only thing you need to watch is that if you put the herbs on the skin that they don’t burn. Sometimes, I have to tent my turkey. Thanks again for visiting here and leaving a comment!

      BTW – Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled “Mastering the Basics of Traditional Nutrient Dense Foods Cooking”. It’s a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.

      Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you visited here and left a comment!! Love, Mary

      PS – Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.

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