With 29 people coming (all ages) I thought we should get two 20 lb birds but the only ones available were less than 14 or over 25 so we went with two 25 lb birds. Spatchcocked dry brined and smoked they turned out perfectly except maybe the wings were a bit overcooked. I pulled the birds at about 157 in the breasts.
My tradition is to take the leftover meat on Sunday (today) and make a couple turkey pot pies. My secret is to use a LOT of turkey and a little bit of vegetables.
Not enough leftovers to even consider doing this. I think the rule of thumb should be TWO pounds per person.
I am unaware of any currently existin Federal, State, County, Parish, or Local Statutes that would require her to ingest any turkey, or preclude yerself from cookin up another bird, or mebbe even two.
Understood... and we have the same issue with brisket. She's just not a fan (probably I suck at makin' it) and making a big ol' hunk o' meat like that ends up mostly going to waste. We save some and freeze, but it invariably gets forgotten in the depths of the freezer 'till it gets tossed.
My disaster - I used the same rub I have for years. I have even shared it here. It is a Cajun spiced bird with lemon, lime and orange peels. It is injected with a bottle of beer, 1/2 cup of garlic olive oil and a Tablespoon of the rub. I used a generic/off-brand Cajun seasoning this year. While it is only one of the ingredients in the rub, boy-o—boy did it have a significant effect. Instead of subtle heat, it was a 4 alarm bird. I had plenty of leftovers and no takers (including me).
I can concur on the variability in seasoning. We ran out of Tony Chacere's Cajun seasoning once and swapped in Slap Ya Mama - lots less salt and lots more heat made for a very very different cook than we were expecting. I think it was jambalaya that time, no one else would eat it but me.
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