So we ended up with a 44 lb and a 42 lb Turkey today. Now what? They are in Brine for 24 hours and one will go in the fridge and one will go in the freezer. How in the world do we cook these huge birds? We never expected them to get this big. We've read all sorts of charts saying from 7 to 12 hours. I've read open pan method, I've read stuffed and unstuffed, I've read by temp not by time. I'm completely confused now and I've been cooking the Turkey for our family's Thanksgiving for 10+ years. Anyone have any advice on when I should start cooking such a large Turkey for Thanksgiving?