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The issue with water is that when it gets hot, it transitions from a liquid to a gas, and expands.. When it expands, you will run the risk of cracking a fire brick. OOops, so what, next week you can pull any cracked brick and replace with whole brick, or since it is on the floor, ignore any cracks...
To minimize this risk, I would start a slow fire in the oven - now, and keep it going as long as possible. The idea to drive the moisture out as slowly as possible. And then when the time is right, build the fire up to the big scary size to get the oven hot to cook the bird.
The other concern I would have is that the moisture in the masonry can cool the oven faster than normal. If you keep the fire in the oven longer than normal, I would think this will help to minimize this issue also.
Also, since you have only changed the floor, the rest of your oven dome will work normally, and provide heat for your cooking task.
Good luck, I think it will work out just fine for you...