I have a question about the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes.
I have a 20 pound turkey that I'm going to dry brine. My husband wants to stuff the inside of the bird. (Stuffing from inside the turkey is his favorite thing in the universe.) The turkey is about 20 pounds. I read somewhere that the dry-brined bird cooks rather quickly, but can you give me an idea as to how much time it will take to cook the turkey once it's stuffed? (Thanks, Kristen.)