Does kosher turkey have the same texture as a natural turkey that's been
brined at home, when roasted?

I have been following the Cook's Illustrated technique for high roast turkey
for a few years now. Brine, butterfly and high roast in less than 2 hours
for a 12-14lb natural turkey. Quite excellent and juicy.

This holiday, we have a kosher turkey. I know it is unnecessary to brine a
kashered (sp?) turkey since it has been salted and drained but would like
to know if the kosher turkey may have a tendency to dry faster in the high
roasting process since it has not been immersed in "brine". Anything I can
do to ensure the juiciness. Or no need to worry?