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I'm late getting here but we served 12 fairly happy and hungry guests. I tried the high temp method that Alton Brown promotes and I do think it made for a very nice juicy turkey which weighed in at 18 lbs and the brine does help make it juicy yet with a nice crackly brown skim. I also did a 12 lb ham. I have 3 ovens which helped ensure that everything came out hot and was also served on heated plates.
We had lots of the usual side dishes but my favorite was a sweet potato gratin that I created on the spot. We gave a lot of the food to the kids as they departed so we don't have a ton of leftovers.
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