We ended up with 26 people for Thanksgiving this year. In order to free up oven space, we did the turkey in an Oster electric roaster. We bought two matching 22 quart units from Amazon, since the local stores did not carry that size. We brined and did a butter/herb rub for a 22 lb. fresh turkey and a 9 lb. bone-in turkey breast. They each went into an Oster roaster for 350 for the first 30 minutes and then reduced the temp to 325. After reading wildly conflicting times on the Internet, we went with the Oster instruction manual, which recommended up to 15 minutes per pound for the breast and up to 8 minutes per pound for the whole turkey. I timed the start so both turkeys were ready at 2:30 pm. The whole turkey went about 20 minutes longer than expected to a final temp of 180 degrees at the breast. All present agreed the turkeys were very moist and perfectly cooked. I was able to use the turkey drippings from the roasters to add to a roux to make a fabulous gravy. We had the oven free for the dressing, sweet potatoes, rolls, and other side dishes. This plan worked well, and we will likely do this again in the future.