You can make a huge turkey if you have a lot of people over and want to serve much food. But theres another option: Cook two smaller birds in the oven at the same time.
“If you want something more juicy and tender that will fit in your oven, two birds might be a better choice,” says King Phojanakong, a chef at the Institute of Culinary Education. com. A larger and older turkey is more likely to have tough meat, Phojanakong says.
You might also find it easier to handle two smaller birds. For example, it’s much easier to lift a roasting pan full of a 12-pound turkey than a 24-pound bird that’s already very hot. With two birds in play, you can also use different seasonings. Plus, youll cut down on cook time: Two small turkeys cook faster than a single super-sized one.
But if youre going to cook two turkeys at once, youll need to do some advance planning. Here’s what you need to know and how to cook two turkeys in the oven at the same time.
The holidays are a time for togetherness, laughter, gratitude – and lots of delicious food. For many families, the centerpiece of a holiday feast is a juicy, golden roasted turkey. But what if your guest list doubles this year? Rather than wrestling an enormous 30-pound bird, roasting two smaller turkeys can be a great solution for feeding a crowd.
Cooking two birds at once may seem daunting, but have no fear. With a few tips and tricks, you can pull off a showstopping dual turkey dinner. This step-by-step guide will walk you through how to bake two turkeys to crispy, juicy perfection.
Gear Up with the Right Equipment
Having the proper pans and tools will make this turkey tag-team much easier, Here’s what you’ll need
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Two Roasting Pans: Choose sturdy pans about 3 inches deep – any deeper and the turkeys won’t cook as evenly. Standard 13×9 inch baking pans work well.
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Roasting Racks: Elevate the turkeys off the bottom of the pans with V-shaped racks. This allows air circulation for even cooking.
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Kitchen Shears Snip away excess skin flaps and trim the wings with kitchen shears This helps the birds cook evenly
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Basting Brush: Use a brush or large spoon to baste the turkeys with the pan drippings as they cook. Keeping the skin moist prevents drying out.
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Meat Thermometer: An instant-read thermometer is crucial for determining doneness. Insert it into the thickest part of the thigh, not touching bone.
Select the Right Turkeys
When shopping for your duo, smaller is better. Opt for two birds that are 9 to 12 pounds each. Larger turkeys take longer roasting time, increasing the chance of drying out. Young, tender smaller turkeys pack the most flavor.
You can choose the same or different turkey varieties, like free-range, organic, kosher, or heritage breeds. Varying the seasoning and prep keeps things interesting!
Prep the Turkeys for the Oven
After removing the giblets, give the turkeys a good rinse and pat them dry. Use kitchen shears to trim away excess skin and fat. Be sure to also snip off any quill ends on the wings.
Liberally season the cavity with salt and pepper. Stuff with your favorite aromatics – try onion, apple, fresh herbs. Rub the skin all over with oil or butter first, then sprinkle with more salt, pepper, and any other spices or herbs.
Calculate Roasting Time
The turkey roasting rule is 15-18 minutes per pound at 325°F. But when cooking two birds, don’t just double the time!
For example, if roasting two 12-pounders, allot the time as if cooking one: 23⁄4 to 3 hours. Any longer than this, and you risk drying them out.
For best results, position one turkey breast-side up and the other breast-side down. About halfway through, flip them and swap rack positions. This allows even browning.
Monitor Temperature
Baste and rotate the turkeys a few times as they roast. Insert an instant-read thermometer into the thickest part of a thigh, avoiding the bone.
The turkeys are done when they register 165°F in the breast and 175°F in the thighs. If any areas are browning too fast, loosely tent foil over them.
Rest and Carve for Maximum Juiciness
Once the birds reach the target temp, remove them from the oven and let rest 30 minutes before carving. This allows juices to redistribute for tender, succulent meat.
Carve each turkey over a cutting board or platter to catch the drippings for gravy. Slice parallel to the bone and go slow – no rushed hacking!
Troubleshoot Roasting Two Birds
Roasting two turkeys together does take a bit more finesse. Here are some potential issues and how to handle them:
Problem: The turkeys don’t both fit in your oven.
Solution: Use separate roasting pans and swap rack positions halfway through cooking. Or cook one bird in the oven and the other in an electric roaster.
Problem: One turkey is browning faster than the other.
Solution: Cover the faster cooking areas with foil to slow browning. Rotate pans and swap rack positions.
Problem: Juices are overflowing the roasting pans.
Solution: Use a turkey baster to suction up excess juices. Tent foil over the birds rather than closing with pan lids to allow ventilation.
Enjoy a Beautiful and Bountiful Feast
With proper planning and monitoring, you can absolutely roast two succulent turkeys together. Taking the time to prep the birds and selecting the right cookware will set you up for success. Before you know it, your table will be graced with aholiday centerpiece double the size – and double the wow factor!
Make Sure Your Oven Is Large Enough
Youll need to fit the two turkeys — and their two roasting pans — in the oven. But youll also need the air in the oven to be able to circulate around a bit, according to the USDA. If your oven will have a clown car-like appearance with two turkeys inside it, cooking two birds at once might not work for you.
“Its best to use separate roasting pans,” Phojanakong says. That’s to keep everyone safe, since two turkeys in a roasting pan can be heavy and hard to move, he says. Plus, the air cant circulate easily if both turkeys are crammed in a single roasting pan, Phojanakong says.
To that end, youll want to place the roasting pans in different corners of the oven, per guidance from the National Turkey Federation (NTF).
Phojanakong suggests putting the turkey on a roasting rack or a bed of root vegetables to raise it and get more blood flowing. “This will create some more space for the heat to circulate. ”.
Fully Cook Both Turkeys
Turkey should be cooked to an internal temperature of 165 degrees Fahrenheit.
Youll want to check the turkeys temperature in three spots, per the USDA:
- the thickest part of the breast
- the innermost part of the wing
- the innermost part of the thigh
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