Just looking for some advice. I'm cooking a somewhat huge Christmas
meal in December and want to maxmise my oven space. I've got a double
oven, and have borrowed an extra 'Baby Belling' type oven for extra
potatoes etc.

Anyway, last year I did one very big turkey, but this year am thinking
of doing two large ones, side by side. I know that one way to maximise
the space would be to take the wings taken off and cook them
separately, which I might well do. But someone else suggested that I
could completely bone the turkeys - would that save a lot more space
do you think. Any other tips?

wrote:

> Anyway, last year I did one very big turkey, but this year am thinking
> of doing two large ones, side by side. I know that one way to maximise
> the space would be to take the wings taken off and cook them
> separately, which I might well do. But someone else suggested that I
> could completely bone the turkeys - would that save a lot more space
> do you think. Any other tips?
>
Leave the wings on and do 'em side by side with just a bit of space
between them. No problemo! And you'll have twice the drumsticks to fight
over.

Great - thanks. Anyone have any opinion about boning the whole lot?

And I think I meant take the legs off, not the wings.

On 7 Nov, 23:27, Sqwertz > wrote:
> On Wed, 07 Nov 2007 18:07:49 -0500, Goomba38 wrote:
> > Leave the wings on and do 'em side by side with just a bit of space
> > between them. No problemo! And you'll have twice the drumsticks to fight
> > over.
>
> Screw the drumsticks. I'll take the thighs.
>
> -sw

Goomba38 wrote:
> wrote:
>
>> Anyway, last year I did one very big turkey, but this year am thinking
>> of doing two large ones, side by side. I know that one way to maximise
>> the space would be to take the wings taken off and cook them
>> separately, which I might well do. But someone else suggested that I
>> could completely bone the turkeys - would that save a lot more space
>> do you think. Any other tips?
>>
> Leave the wings on and do 'em side by side with just a bit of space
> between them. No problemo! And you'll have twice the drumsticks to fight
> over.

I would switch them around at least once as the sides near
the sides of the oven will cook faster than the sides in the
center.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Goomba38 wrote:
> wrote:
>
>> Anyway, last year I did one very big turkey, but this year am thinking
>> of doing two large ones, side by side. I know that one way to maximise
>> the space would be to take the wings taken off and cook them
>> separately, which I might well do. But someone else suggested that I
>> could completely bone the turkeys - would that save a lot more space
>> do you think. Any other tips?
>>
> Leave the wings on and do 'em side by side with just a bit of space
> between them. No problemo! And you'll have twice the drumsticks to fight
> over.


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 07 Nov 2007 18:07:49 -0500, Goomba38 >
wrote:

>Leave the wings on

this way http://www.ehow.com/how_2711_truss-turkey.html


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On Thu, 08 Nov 2007 09:16:24 -0800, wrote:

>Great - thanks. Anyone have any opinion about boning the whole lot?

I've boned turkeys. It takes a bit of time and the end product is
"floppy" because it lacks a skeleton to keep it in shape..... not what
you should do if saving space is driving the idea of boning.

Personally, I like boned turkeys because I don't like carving around
bones... but I didn't care if it was floppy and I wasn't trying to
stuff my oven with turkey. Did you consider boning, spatchcocking and
cooking the two turkeys on two levels?

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