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Rachael Ray's Two Small Roast Turkeys


2 10-12 pound turkeys
2 medium onions, roughly chopped
2 carrots, peeled and roughly chopped
3 ribs of celery, roughly chopped
10-12 sprigs of fresh thyme
4 bay leaves, fresh or dry
3 tablespoons grill seasoning (3 palmfuls), such as McCormick brand Montreal Seasoning
2 tablespoons poultry seasoning
Salt and freshly ground pepper
1 stick butter, very soft
Trussing string
Preparation
Pre-heat oven 400°F.
Pat the outside of both turkeys with paper towels until they are relatively dry. Stuff the cavities of both birds with the onions, carrots and celery. Place two bay leaves and 5-6 sprigs of thyme in each bird. Season the outside of the birds with the grill and poultry seasonings, along with some salt and pepper. Rub the outside of each turkey with the soft butter, then place in a large roasting pan. Tie the ends of the legs together with trussing string.
Transfer turkeys to the oven and roast until meat thermometer reads 160°F, about 2 1/2 hours. Remove from the oven and let the turkeys rest loosely covered with foil for at least 20 minutes.

 
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