I always cook two turkeys for my 12-15 guests. Usually I do one the day before, one the day of, and reheat the first one while the second is resting (this works very well). However, last year I spatchcocked my turkeys and they came out great--and FAST!! I am worried about heat circulation around the birds though. I have a regular oven--not some huge Viking monstrosity, so I'm not even sure both will fit. But I'd love to hear what people think.
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