Result: Two undercooked birds.
Dark meat has always been a premium at my house. There never seems to be enough. So last year, I decided to roast two smaller turkeys instead of one big one. What I didn’t think about was what happens to the cooking time with two birds crowded into one oven. The buzzer went off, I pulled them out, and they were a delicious looking golden brown. Four slices into the first bird, though, I noticed that it wasn’t cooked.
What now? About 55 minutes later, both birds finally were done to perfection, but I couldn’t help noticing that everyone kept checking their meat.