If your oven is big enough, I would cook2 15 pounders. Turkeys never finish when expected at my house either....but they usually cook faster than I expect.....so the turkey is tented under foil and towels while I frantically mash potatoes and cook veggies! 2 15 pound turkeys should easily cook in 4 hours at 325 even if they are not completely defrosted in the breast. I start at 425 for maybe 29 minutes and turn the oven down without opening the door. Then, at 2 1/2 hours I check the temperature in the thigh with an instant read thermometer. If it reads 155 or above....the turkey comes out and is foiled and wrapped with a couple of bath towels to rest....the temperature will rise another 8 to 10 degrees in that time. Don't over cook a turkey. Linda C

Tried a new recipe for hot dinner rolls; they were not good - recipe will go in the trash. Following are three recipes that were the stars: Canal House's Cranberry-Port Gelée Adapted very slightly from Canal House Cooks Every Day (Andrews McMeel Publishing, 2012) Genius Recipes 1 cup port (or red wine or Madeira) 1 cup sugar 1 tablespoon juniper berries 10 black peppercorns 1 12-ounce bag fresh cranberries (about 4 cups -- frozen can be substituted) Put the port, sugar, juniper berries, and peppercorns into a heavy saucepan and bring to a boil over medium-high heat. Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more. Strain the sauce into a bowl through a fine-mesh sieve, pushing the solids through the screen with a rubber spatula. Stir the thin and thick portions of the strained gelée together. Transfer to a pretty serving bowl. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Creamed Onion Gratin 2 medium yellow onions, cored and quartered lengthwise 1/4 cup olive oil Kosher salt and freshly ground black pepper, to taste 2 tbsp. unsalted butter 2 tbsp. flour 1 cup heavy cream 1/4 cup dry white wine (I used a Riesling) Freshly grated nutmeg, to taste 1/2 cup finely grated parmesan 3 oz. Gorgonzola, crumbled 1/4 tsp. paprika Heat oven to 350°. Toss onions with oil in a 9″ × 11″ baking dish and season with salt and pepper. Bake, stirring occasionally, until soft and lightly browned, about 1 hour; set aside. Heat oven to broil. Heat butter in a 2-qt. saucepan over medium-high heat; add flour, and cook, stirring, until smooth, about 1 minute. Add cream and wine, and cook, stirring, until thickened, about 5 minutes. Season sauce with salt, pepper, and nutmeg. Pour sauce evenly over onions. Sprinkle with parmesan, dot with Gorgonzola, and sprinkle with paprika; broil until cheese is melted and golden brown on top, about 2 minutes. Serves 6 - 8 Roasted Brussels Sprouts with Capers and Lemony Browned Butter adapted from All About Roasting: A New Approach to a Classic Art by Molly Stevens 1 pound Brussels sprouts, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter 1 teaspoon mustard seeds, yellow or brown 2 tablespoons capers, drained 1 teaspoon fresh lemon juice, plus more if needed Position a rack in the center of the oven and heat to 425 degrees (400 degrees convection). If desired, line a heavy-duty rimmed baking sheet with parchment paper. Depending on their size, cut the Brussels sprouts in halves or quarters; you want them to be small enough to be bite-sized. Place in a large bowl and toss with the olive oil and salt and pepper to taste. Arrange the sprouts in a single layer on the baking sheet. Don’t worry if some of the leaves fall off. Include these when roasting; they will crisp up, adding a nice crunch to the dish. Slide the Brussels sprouts into the oven and roast, turning once or twice with a metal spatula to promote even cooking, until the sprouts are tender throughout and smaller bits or leaves that have fallen off are browned and crunchy, 20 to 25 minutes. Test for doneness by piercing a sprout with the tip of a paring knife, but to be sure, nab one off the baking sheet, let it cool slightly, and taste; it should be tender and sweet. As the sprouts roast, melt the butter in a small skillet or heavy saucepan (it should be no more than 6 inches across or the butter will burn). Cook over medium heat until the butter is melted. Add the mustard seeds, increase the heat to medium-high, and cook, watching the pan carefully and swirling frequently, until the butter begins to foam and turns golden brown, about 2 minutes. Add the capers and lemon juice "the butter will sizzle" and immediately remove from the heat. Season with salt and pepper to taste and keep warm until the Brussels sprouts are ready. Transfer the Brussels sprouts to a serving dish and add the browned butter. Toss to coat. Taste for salt, pepper, and lemon and serve immediately. Makes four servings

I like to reheat at a very low temperature, like 200, covered in chicken or turkey broth. Keep the breast whole until the day and then slice what you want to reheat, layer it in a casserole dish and cover with broth. Heat at low temp just until warmed through. Remove the turkey from the broth to serve. Serve the gravy on the side as not everyone likes gravy...silly people! LOL

Lots of good info there! Of course, the genius of the antiquated Gardenweb format is that we keep answering the same questions over and over, and our answers change slightly over time as we learn new things and refine our techniques. I've pretty much given up stuffing the bird. It affected cooking time too much, took too long at the wrong time in my schedule, and, probably from using the wrong kind of bread-things, wasn't coming out the way my mother's did. Before I start, I clean the sink area really well, and unwrap in the sink. It's the best way for me to contain potential contamination. Before touching the turkey, I put on close fitting food service gloves. They also help remind one not to touch anything else, but they also keep my hands warm handling that big, cold bird. The giblets go in a prep bowl to be addressed later. The turkey is inspected well for feathers and pinfeathers, which are removed, and I make sure the cavity is clean. Since I'm going to be scrubbing down the sink anyway, I do rinse the bird. It seems to like it, whereas the chickens I get from the butcher's case don't seem to care about bathing. Then it's open the trash can and blot dry with paper towels, which go right into said trash can without touching anything. The turkey goes on a large food service board I keep for the purpose (meats) and which can go in the dishwasher. I cut a long branch of tarragon into turkey sized lengths and put them in the cavity, sometimes with a lemon or orange which has had its zest removed to the desserts or similar. My birds are usually about 22 lbs. so there's plenty of room. I also season inside and out, usually with a blend of salt and pepper, and whatever else takes my fancy. It's more habit than anything. I don't think it really affects the flavor of such a big bird. Sometimes I put chunked root vegetables in the bottom of the roaster (Le Creuset cast iron--wonderful "goose pot". I also have a silicone covered rack that goes in, then the turkey. A bottle of inexpensive but palatable white wine goes over the top. Usually, my turkey is too big for the lid to go on, so I crimp the edges of a sheet of heavy duty foil and lay it on top like a blanket. Whenever I think of it--about once every hour or two--I baste the turkey, but mostly that lets me keep an eye on it. I figure the time by poundage and pull it out to rest for at least half an hour, then carve. It's always brown and gorgeous. People sneak into the kitchen and take pictures of it while its resting. I don't do anything special to achieve this, so am bemused by the reaction.