I heard Anthony Bourdain on the radio discussing cooking Thanksgiving Turkeys. He cooks two birds, a large and small one. The larger he cooks and then filets the breast off the bird and slices up the meat in the kitchen and plates both dark and white meat on a serving tray. The smaller bird is the one he brings to the table as a centerpiece and doesn't carve until after the meal is over. He refers to this bird as his "stunt" turkey. He cooks the dressing separately.