Dry Brine Turkey
If you've never brined a turkey before you're about to have the most flavourful, juicy & tender bird of your freaking LIFE!
I prefer a dry brine over a wet brine for 3 reasons:
It's less messy
Takes less time to prepare
Less space/equipment required
You want to brine at least 24 hours before you plan to cook the bird. Personally I prefer a 48-72 hour brine time. This means if I'm starting with a 15lb frozen turkey I'm starting to thaw that sucker at least 3-4 days PRIOR TO BRINING. If you're turkey is still a bit frozen when you brine that is okay, just make sure to remove the neck & giblets from inside.