Dry brine vs. Wet brine...

"DRY BRINES
Let’s take a look at basic dry brines, first. They’re easy to execute, though you may need longer to make them work their best. You can use them on frozen or thawed turkeys.
Just about the easiest dry brine to pull off is to simply use salt. That’s it. You need to do it at least two days in advance, though three days is best. You’ll want to use a tablespoon of kosher, coarse, or sea salt for every five pounds of turkey. So, if you have a 15-pound bird, you’ll use three tablespoons of salt. Rub it around the bird. Put the turkey in a plastic bag, seal it, and refrigerate. After a day you’ll see some liquid in the bag. Don’t worry, that’s the salt working. Just gently massage the turkey through the bag and put it back in the refrigerator. After another day, much of the liquid will be reabsorbed, and along with it, flavor.
At that point, roast the turkey at 450 degrees for 20 minutes, then reduce the heat to 325 degrees, and let it finish. This method will work well with any of the dry brines we’re about to look at. Just remember, there’s no need to add extra salt if you use another recipe for roasting. One of the other advantages of dry brining is that it pulls proteins close to the surface. That helps your turkey brown wonderfully.
Of course, there are more flavors you can add to your dry brine. Here are a few dry brine recipes that you might want to try:

Herbed Dry Brine
Coarse salt, a tablespoon per every five pounds of weight of the turkey
¼ cup poultry seasoning
Combine salt with poultry seasoning. Rub it into the turkey. Put it in a plastic bag, seal it, and refrigerate for at least a day. Roast your turkey in the method of your choosing.

Rosemary Lemon Dry Brine
Coarse salt, a tablespoon per every five pounds of weight of the turkey
3 twigs fresh rosemary, leaves stripped and crushed
The zest of 3 lemons
1 teaspoon black pepper
Mix ingredients together. Rub it into the turkey. Put it in a plastic bag, seal it, and refrigerate for at least a day. Roast your turkey in the method of your choosing.

Orange Dry Brine
Coarse salt, a tablespoon per every five pounds of weight of the turkey
The zest of 3 oranges
½ cup brown sugar
1 tablespoon cinnamon
Mix ingredients together. Rub it into the turkey. Put it in a plastic bag, seal it, and refrigerate for at least a day. Roast your turkey in the method of your choosing.

Dry Brine with Fresh Herbs
Coarse salt, a tablespoon per every five pounds of weight of the turkey
3 tablespoons each fresh thyme, rosemary, sage, and parsley
3 bay leaves
1 teaspoon black pepper
Gently crumble bay leaves into a bowl. Add the fresh herbs and gently crush them with your fingers to release the essential oils. You may also use a mortar and pestle to do this. Add the salt and pepper and combine well. Rub it into the turkey. Put it in a plastic bag, seal it, and refrigerate for at least a day. Roast your turkey in the method of your choosing.


Read more: http://www.abc15.com/dpp/news/local_news/water_cooler/how-to-brine-a-turkey-thanksgiving-recipes-to-make-your-bird-moist-and-delicious#ixzz2lrjIIO38"