Do you have Turkey Day questions? "We" have answers

Reader Victoria Zielinski wrote in to say she's a big fan of Judy Rodgers' dry brining-and-roasting method, and also had this Thanksgiving cooking question:

I have judyed my turkey ever since you told me about it two years ago. Last year, the turkey was so successful it was almost a scandal -- people were disappointed when, for the first time in history at my house, THERE WAS NO TURKEY LEFTOVER! Monstrous! I'm expecting 15 guests this year -- and I want to know what you recommend. A 30 pound turkey, or two 15 pound turkeys? Which is the more desirable route? Is it better to have a large turkey or several modestly sized ones? Please let me know -- and what's your preference? Free range or butterball. Answer me quickly! I am your greatest fan.

And as for Victoria's question, I really prefer going with two smaller turkeys than one big one, if for no other reason than you get twice as many drumsticks. For 15 guests, I think a couple of 12 to 15-pounders should be sufficient and allow for leftovers. Use whichever turkey is fresh; if you want to go with one of those heritage birds, do remember that the frame-to-meat ratio is a lot higher, so you'll want to get a bigger bird than you might normally choose.

We (and I'm intentionally using the royal plural here) really do appreciate such blatant kissing up and so will answer posthaste. It also reminded us (there I go again), that Wednesday at noon we'll (sigh) be taking as many Thanksgiving cooking questions as we can possibly answer right here on the Daily Dish blog. Questions need not be related to that famous Judy Rodgers dry-brined turkey and though flattery is appreciated, it is not required.

-- Russ Parsons

Photo caption: For a moist and remarkably tender turkey, Judy Rodgers recommends brining the bird for two days, then roasting it. It's important to let it rest after cooking. Photo credit: Myung J. Chun / Los Angeles Times

Comments

[Jan Carpenter]

Hi,
I was wondering if I could make the turkey and mashed potatoes earlier in the day so I can enjoy my guests, but not sure how to "keep" them so they don't get dried out and the proper way of reheating them or keeping them warm. Sometimes my mashed potatoes get "stiff" when I try to keep them warm for awhile.
Thanks
Jan