I used a 13.5 lb bird and brined it the night previous using Alton Brown's turkey brine recipe. The turkey took about 3 1/2 hours to cook. The skin got beautifully browned in the first 45 minutes and looked great! I used a digital thermometer (good thing I did because the pop-up timer never popped!) and pulled the bird when it read 163 degrees, let it rest for twenty minutes while I made the gravy, and it was beautifully moist with GREAT flavor! I forgot the parsley in the herb mixture but it still tasted great. Best bird I have ever made - very impressed with this recipe and will definitely use again!