My mom always cooks one on Wednesday afternoon. She makes gravy from that one, and carves it all up and puts it on a platter.

Then Thansgiving morning she cooks the second one. We eat around 1 PM. The smell of the fresh cooking turkey fills the air, she heats up the gravy from the first turkey, and puts the platter of carved sliced in the over to warm up. Dad carves the second turkey and we eat meat from both birds.

I got two smaller turkeys this year instead one huge one. I'll cook them side-by-side in the oven, but do I have to adjust cooking time per pound just because it's two separate turkeys? Has anyone else done this? TIA.