I'm doing a 15# turkey tomorrow for a "late Thanksgiving" and was not able to brine it ahead of time. I know I'm missing out on possibly adding flavor, but am I still going to get a juicy bird as long as I watch the temp? Planned on finishing in the oven at 425 after the bird hits 150 in order to crisp the skin.
Bird has 8% solution in it already, am planning on using the Foster can method so turkey will be upright in an aluminum pan.
Also, was going to rub it tonight and let it sit for about 11 hours in the fridge. Will this cause it to lose moisture?