Anyone ever cook a 24 lb turkey the dry-brine/Judy bird way? How long did it take? I've made it before but never one this big! :)

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.