I broke down my turkey last night (cut off legs, deboned thighs, cut out spine) but I got a little butcher happy and before I knew what I was doing, cut off the ribs. How will this affect my cooking time? Should I still sear the skin? Are the leg pieces going to cook way faster now? It is being dry brined (do I rinse it?) and I plan on cooking it resting on the stuffing. Please help! I'm worried I ruined it (so many questions!).