We split it. I'll prepare the small 11 pounder for frying and take care of that from start to finish. My wife will prepare the larger bird for roasting, then I'll take over and roast it in a Phoenix grill, a type of grill (similar to a Holland) that is really an outdoor, barbecue convection oven. I'll use my Weber to prepare some hors d'oeuvres, such as grilled mushrooms and grilled pineapple. My wife takes care of the veggies, gravy, mashed potatoes and sweet potato casserole, and bakes the bread. My daughter does the home made cranberry sauce and my (single) son brings the wine. Nowadays, we buy the pies, including my favorite, mince meat. I'll even warm the pies in the Phoenix grill, because no one want to light an oven in the house in Florida.
I usually smoke a turkey breast for hors d'oeuvres, but our family gathering will be smaller this year, and I'm letting that go to Christmas. Our family is not keen on the strong smoked flavor of hot smoked turkey, but we find that if we chill it whole and slice it thin, and serve it slightly chilled, it's a real treat.
