two turkeys in oven at once...?

Question

does anyone know how long it would take if i were to put two 13 pound turkeys in the oven at once?
would it take the time for a 13 pounder or would i add up the birds and cook it as a 26 pounder?
any suggestions/advice will help...
i am not stuffing them if that makes a difference.

i already have the turkeys...i am making them tuesday night to bring to students on wednesday...so i have to cook them at the same time...

Answer 1

I honestly don't think there's room in the conventional home oven for 2-13 lb. birds.

If you could do it, there wouldn't be any difference: 15 minutes per pound.

What do I mean? Because you're cooking 2 separate turkeys. 15 minutes per pound means your cooking 2 pounds per 15 minutes. One 13 pound bird would take about 3 hours 15 minutes.
Two 13 pound birds would take about 3 hours 15 minutes.

This is "guesstimated". Sometimes it might take a little less. At others it might take a little longer.

BTW, the time is for an unstuffed turkey.

My suggestion: read the directions on the packaging to see what the packer recommends.

If you have a Butterball turkey, those folks have a "Turkey hotline". Its a wonderful service!

ANOTHER SUGGESTION: Please make the investment in a meat thermometer. I've discovered those pop-up gadgets aren't the most reliable.

ANOTHER SUGGESTION: After the turkey is cooked, PLEASE let the turkey "rest" or sit on the kitchen counter/table about 20 to 30 minutes. THEN carve the turkey. The turkey is easier to carve.

Thanks for asking your Q! I enjoyed answering it!

VTY,
Ron Berue
Yes, that is my real last name!

Answer 2

Cooking 2 Turkeys In One Oven

Answer 3

yes, you can cook a very small turkey .. Go to the store, and find the smallest one that you can. (usually Butterball is a good brand). I'd say no more than about 10 lbs at the most -- there is usually some there that small). Remember that it needs to thaw out before you cook. The wrapper has instructions for cooking (oven temp, etc) .. but I would put it in the FRIDGE to thaw no later than Monday. I would also get some baby carrots, a large can of candied yams, some pineapple/orange juice (yes, it does sound odd, but I use this for flavoring) .. and one of those Oven Bags. Depending on your tastes -- a single can of the Jellied Cranberry Sauce (that you put in your fridge and let chill -- you don't have to do anything else except open the can and put it in a dish broken up) is fine. Most of the Gravy Mixes do ok for this .. or you could buy gravy in the can. BUT .. really -- just use the powder mixes (fix a couple of those). Finally -- do you want stuffing? Some of the ones that are made from boxes are fine -- but if you want your own homemade stuffing -- get a loaf of bread and toast it now (you are going to have to let it dry to break apart into 'croutons' that you can crumble for stuffing). With that loaf of bread, get some celery, videlia onions too. Now for the turkey -- put it in the Oven bag (after rinsing it in the sink with cold water, removing the innards (if there), and either toss (if you don't use them) or putting them aside (if you do use them) with the baby carrots, the Candied yams (around the Turkey) .. and about a half-cup to 3/4 cup of pineapple or orange juice. (Remember to warm your oven to the temp it states in the instructions!). Use the Tie that came with the bag, and then put a few fork holes in the bag before putting it in the oven to cook. Now is the time to do the stuffing. I usually start by finely chopping the celery and the onion .. and saute them in a large pot. when they start to get a little less crisp -- I put in the pot the crumbled toasted bread pieces (just break them apart by hand, and add Water a bit at a time .. until the stuffing is the 'right' consistency for my taste. It doesn't take much .. just a little pour each time, stir, and make sure that things are just the way you like them. (moisten, but not soggy). Start a separate pot now for the Gravy Mixes -- follow the instruction on the packets completely. This is a good solution to this end of the meal. By this time, the turkey should be nearing completion -- put the stuffing on your lowest setting (warmer -- keep turning it so there is no burning), and check the temp of the turkey with your oven thermometer. IF it is at the temp for safe eating .. then take it out. NEXT Part -- have your sink lined (big mixing bowl, and also inside that .. your strainer). I take that Turkey Oven Bag, holding it over the strainer, I cut open the end of the bag and let it drain (yes, there will be draining needed to do). When it is drained, I then slit it open further so that the Yams and the Carrots can come out (veggie plate), and put the turkey on the Carving Dish. Now dish up the Stuffing, the Cranberry Sauce, the gravy .. and .. sit down and enjoy!

Answer 4

You can do it, but rotate each turkey a few times during cooking. The sides that face the middle of the oven will cook much slower than the sides that face the oven wall..

Answer 5

Roast at 325 degrees for 15 minutes per pound. cook it for the one bird. 3.1/4 hours should do it. Take off the cover the last hour to brown the birds.

Answer 6

make a sacrifice and stay up a little later than usual. as a chef i wouldnt advise two at a time...if you do it anyway, not stuffing them does make a little difference. i would cook them for normal time and a half, then check on the birds and see if you need the other half worth of time. it all depends on your circumstances really

Answer 7

If you keep them separeatd with some air space the instructions for a 13 punder will do. use a meat thermometer to be sure 165 degress F

Answer 8

i wouldn't cook 2 at once if i were u...cause i wouldn't want to ruin both turkeys so i wouldn't take any chances.....

Answer 9

about one time and half of what it calls for.