I brined my 17lb turkey the full three days and want to eat at 5pm. I'm stuffing the bird with a sausage and prune stuffing, and was wondering if putting the bird in at noon was too early?
You could start it an hour later but wouldn't wait longer than that. You want time for it to rest after it comes out of the oven
It might be a little early -- it will probably be more in the 3/12-4 hour range, but you'll want it to rest the turkey for at least 30 minutes (and a little longer can't hurt -- just tent it with foil if you're worried it's cooling off). So 12pm sounds fine!
And be sure to wait till the stuffing is 165 degrees -- the dry brining should help protect the meat from drying out.
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