I have 22 guests and one oven, so the plan is two spatchcocked turkeys. My two-pronged question:
1. Should I alter your spatchcocked turkey recipe at all to do two birds? Change the temp, plan for more time? Swap racks halfway through? Should I use convection at all?
2. Since the turkeys will take up the whole oven, I need to bake the stuffing (your sage sausage stuffing recipe) and roast brussels sprouts ahead of time. I think I'll just serve the sprouts at room temp, but how would you handle the par-baking and later reheating of the stuffing while the turkey rests? Want to make sure it ends up crispy on top but not dried out.
This was great - as a brassica fanatic it's always good to have another dinner idea in the arsenal.
What's your brussels sprout leaf-separating technique? Took me longer than the rest of the recipe combined.
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