This was my first year on turkey. I followed the New York Times recipe HERE and dry brined two birds for 25 people.
Everything went according to plan until I realized both turkeys wouldn't fit into my oven and I had to borrow the oven in the rec room downstairs which meant running up and down the stairs to baste and check temperatures. By the time I got these monsters in the car---I was cursing the entire holiday. But they were incredibly juicy and if I hadn't miscalculated my oven size or if I was cooking for a smaller group, I would definitely make it again.
For Thanksgiving, I also made the stuffing (recipe here) which was a success and served the leftover cauliflower soup from Turducken because for some reason I made enough to fill a small swimming pool.