I did a dry brine on a 7.5 LB breast. It was the first time. I hadn't even heard of it till a couple of weeks ago. I used 1.5 T kosher salt. It was wrapped very tight in plastic wrap. I started the brine early Monday. Wednesday I remove it and washed it off. Then sprinkled with rosemary.Their was a lot of water in the wrap when i removed it. Smoke it at 350°. It did have nice flavor. BUT I HAVE TO SAY IT WAS NOT MOIST LIKE THEY SAY. I have cooked a lot of turkeys. Fried, smoked and baked. I think if I had just removed it from the bag it came in and smoked it. IT would have been a lot better. Moral of the story. I will not be dry brining a turkey again.
I will try to get some pics loaded. However it just looks like any other smoked turkey