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[quote=Anonymous]Help needed! My husband is the resident turkey roaster but signed us up to provide two roasted turkeys  for his office Friendsgiving next week, then got pinged for a work trip, leaving the prep to me.

I’ve made turkey breast before, and have roasted loads of chickens, but I’ve never done the big bird myself. TBH, i’ve always been a little intimidated, and now that it’s barely on my plate to manage I am starting to sweat a little! I would love some tips on a very simple recipe and prep to follow (will be managing toddlers and school drop off while cooking) and also advice on timing of when to get the turkeys into the ovens (I have a double so can roast at same time) if I need them by a certain time.

The turkeys are 18 pounds each. I plan on moving them to the fridge to thaw 3-4 days in advance. I need to leave the house with the fully cooked turkeys by 11:30AM for drop off at the office. What time do I get them into the ovens? Do I cook them the same as I would a chicken? Liberal salt and pepper plus melted butter or olive oil and herbs stuffed inside? Or does it need to be treated differently? Help!

Thanks in advance! [/quote]

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