A question about a recipe: Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)
I just did the dry brine now for a 16lb bird. My question is how long should I roast it for if I have only 36 hours until I need to start cooking? The recipe says 3.75 hours if you brine it for 3 days but since I'm brining for half that basically, should I be roasting for longer? I was hoping to eat around 430pm on Thxgiving so if I put it in at 12noon would that be good? Thanks, as you can tell I'm a novice.