How to Roast 2 Thanksgiving Turkeys
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!
Servings: 16 servings
- 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 https://marysnest.com/thanksgiving-tip-roast-2-small-turkeys-instead-of-1-large-turkey-video
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