This Thanksgiving I'm expecting to have to feed at least thirty people, possibly forty. We usually have four people in the kitchen on Thanksgiving, but with almost twice the number of people I'm used to having, what should I do? I have to get at least two turkeys, maybe three. I've been tossing around the idea of doing a sort of buffet style table in one room, then in the actual dining room we'll have smaller plates of the food for those who want seconds? I'll have a few extra hands in the kitchen, but I don't know how to serve that amount of food. Any ideas?