We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey legs so we had enough meat.
This year, at the suggestion of a local butcher, I'm considering roasting two smaller birds. He suggested smaller birds are younger, and would have more tender meat. Depending on exact sizes, I could possibly get both birds in a large roasting pan, or two smaller roasting pans into one oven.
This leaves me with an odd question, though: How do I estimate the cooking time for multiple birds? Do they cook like their combined weight, or more like their individual weights?