Thought I would throw my two cents in on dry brining poultry and didn't want to thread jack Mules thread. http://www.smokingmeatforums.com/t/153418/mules-first-dry-brined-turkey
Thanks to dls1 for eventually convincing me into trying a dry brined turkey. I didn't decide to do it until later, so only brined for one day instead of three. The following is how what turned out to be a wonderful turkey was done.
I used a 13.3 # Butterball frozen turkey. Began thawing in cooler Friday. It was already brined so I did not brine any further other than the dry. Tuesday I removed the giblets, wish bone and wing tips, wiped with a very damp paper towel then drizzled as much kosher salt that would stick all over the bird. It was then placed on a rack within a pan and placed back into the cooler, untrussed ( I normally truss all my poultry). Wednesday after about 24 hours I put it in my Amerique at 225° with 2 oz. alder chunks. After 1/2 hour of heavy smoke the temp was turned down to 140°. Removed the bird after 1 hour of smoke and let cool down outside until steam ceased about 20 minutes, outside temp was 28° then placed it back into the cooler on a rack in order for it to air dry more.
Thursday what was now a redish color bird was brought in for cooking prep. I simply melted a 1/4 # of unsalted butter and injected most of it into the breast without puncturing the skin. Then the remainder of butter was rubbed on the outside. Aromatics consisting of orange onion and apple were placed loosely in the cavity then I foiled the ends of the legs and the wing tips. It was then placed on a V adjustable rack and then placed in a preheated 325° kitchen oven middle rack with a pan 3" below the bird. After 1 hour the foil was removed from the legs and wing tips. After 3 hours and 15 minutes the temp in the breast was 160° and the thighs were 165°. I then double foiled it in heavy duty foil and placed it in a small roaster oven set at 150°. After 1.5 hours it was removed and allowed to rest unfoiled for 20 minutes prior to carving.
The bird was a beautiful mahogany color and to my surprise very juicy. It had just the right amount of smoke and was served with an optional very thin gravy that was prepared Wednesday, our guest were still raving about it Saturday.
Will I do it again? Most certainly will. Am now anxious to try it on a chicken.
Sorry no pics, just too busy.