Thermapen is a thing of beauty that I recommend
everyone keep in their kitchen "tool chest" but mostly I use it for top of the range sauteeing and grilling.
For roasting meat in the oven I opt for a probe sensor thermometer that rests on the kitchen counter w/ a digital readout and alarm. No need to constantly open the oven. The Polder Classic is a reasonably priced ($15.00-$20.00), easy to acquire unit that might not have all the bells and whistles but gets the job done. Top of the line in this style currently is the 50 to 60 buck ThermoWorks. Try to stay away from those thermometers that hang off the oven rack; hunk of junk that rarely measure temperatures accurately and fall to the bottom of the oven every other time you move the rack.They cost less but are counter productive from a work POV.
I like spatchcocking at least one bird as well. Generally I serve three 13 lbers for holiday buffets that average 20-30 people. I find this easier than cooking one or two larger birds and the meat tends to be more tender the younger the bird. Removing some of the bones cooks the meat evenly and portions out like a dream. Normally I save myself the knife work by purchasing a hotel breast (a cut common only in the NorthEast) and a few extra turkey thighs( lot of dark meat lovers) which I then debone, fill with stuffing and wrap closed with foil since it's easier than tying. I put the rest of the stuffing under the breast which also helps to even out the height and cook the whole entree on a sheet pan; thing of beauty.
Julia and Jacques Decontructed Bird:
http://www.washingtonpost.com/wp-dyn/content/article/2009/11/17/AR2009111700746.html
https://www.washingtonpost.com/reci...ffing-and-gravy/11042/?utm_term=.6f29a06759c7
Instead of finicky toothpicks and twine to close the deboned stuffed legs I use a foil wrapping as it's much easier.
I wet brine the other 2 birds and depending on how on schedule I am, air dry both to crisp the skin. The "all time don't change a thing, please please make it" brined bird recipe is courtesy of Wolfgang Puck. Expensive as far as time and seasoning costs but soooooo worthy of a holiday meal. Been making it with love for about 15 years:
https://www.foodnetwork.com/recipes/brined-roast-turkey-with-pan-gravy-recipe-1941958#reviewsTop
The last bird is just brined with whatever I find in the fridge that seems compatiable. There's always a ton on fresh herbs and aromatics left over from other dishes.
If you haven't already made turkey broth or gravy base now is a good time to avail yourself to the taste delight of AB's make ahead base:
https://www.foodnetwork.com/videos/turkey-gravy-0112572
Now is the time to put your food processor to work. Chop about 5 lbs of cold water soaked peeled and rooted quartered onions using the pulse function. Do same for a whole head of celery and 3 lbs of whole carrots. You now have the aromatic building blocks for cooking a holiday meal without stopping evey 20 minutes to chop. Some supermarkets sell them already cut and flash frozen for those who are short on time.
I utilize Pepperidge Farms cornbread stuffing when rushed for time. A bit of this and a little of that and it tastes good; the dried bread is chunkier than Stove Top stuffing which is mostly crumbs. Rachel Ray makes a great portioned stuffing dish that works well for buffets and can be made ahead. Sometimes I add nuts, sometimes not. This is a base recipe that you can personalise at will:
https://www.foodnetwork.com/recipes/rachael-ray/apple-and-onion-stuffin-muffins-recipe-2273307
Have fun cooking and make a meal your family will cherish for decades to come
.