How to cook TWO 25lb turkeys

I am one of seven children, which leads to a huge Thanksgiving. Our dinner table has always been huge, but with six spouses and eleven grandchildren, the table is now a combination of three huge tables!

To feed so many mouths, we need lots of turkey…hence, our standard two 25lb turkeys. 🙂

I have always been my mom’s little helper in the kitchen, and things have not changed much. I missed Thanksgiving two years ago when I was in Italy with MM, and I think it was a bit tough on her. I think she was more sad than struggling to cook, but she survived and the family was fed. Being that many of my siblings have the burden of balancing our dinner with their in-laws (it helps to marry an Italian), we do our dinner early which makes it more like a late lunch. So, our cooking begins late the night before.

Our routine is simple.

On Thanksgiving Eve:
1. prepare the stuffing
2. clean the turkeys
3. stuff the turkeys
4. sew up the turkeys
5. season and butter the outside of the turkeys
6. struggle to fit them in aluminum trays
7. wobble and nearly kill one another as we attempt to put both of the turkeys in one Viking oven
8. let them cook through the night at 250 degrees – approx. 6 hours

On Thanksgiving morning:
1. baste the turkeys
2. turn the heat up to 350 degrees for the remainder of cooking – approx. 3.5 hours
3. continue to baste them and check the meat thermometer
4. take them out of the oven and let sit for about 30 minutes
5. call in dad to cut the turkeys

So, if you’re ever in the predicament of cooking turkey dinner for nearly 30 people, know that you’re not alone and it can be done…


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