I was going to try the smoked maple barbecue recipe Jeff posted up for the turkey
One pheasant was going to be the slaughter house and unsure on the other one.
Problem is I'm going to have to cook them this weekend 5-6 since the party is on the 12 and won't have enough time during the week with work and the kicker is we have our work holiday party on the 11th which will be a over night stay and making it a scramble Saturday morning to get it all together.
Turkey for sure will need to be done this weekend and refrigerated till the weekend after. I think the pheasant can be done during the week after work.
Will the turkey keep? If so should I refreeze it? Whole or cut it up? I can vacuum seal it also.