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Community Editor at Food52
Someone who commented on the Judy bird recipe (Rogan) had a 25-pound bird that finished in about 3 hours -- it's best with this recipe to start checking the internal temperature check early though, because it does cook so much faster than non-brined birds. It's well-protected from the brining if you do overcook it, but still better to err on the side of caution.
A recipe straight out of Amritsar.
Amritsar Fish Fry
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