Sorry! My question accidentally posted before I clicked to submit and now there are 3 posts that don't work. But help! :)
Supposedly, dry-brined turkeys cook more quickly and this recipe calls for 30 min at 425, turning, then roasting at 325 for the remainder (approx 2 3/4 hrs total). It seems like the recipe estimates cooking time based on a 12-16 pound bird but that's a big window. What would the cooking time be for a 14 3/4 pound turkey? I read in another post that dry-brined birds need about 13 min per pound but that puts me at 3 1/3 hrs. Any advice? I just don't want to put this thing in the oven too soon.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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