Dry Brines are fine for All Natural /Free Range birds but the Enhanced Turkey, so many of us get for free, all ready have quite a bit of salt in them. Add a Dry Brine and you got a Salt Lick, or at least that was my result when I tried it on a common grocery bird. A Wet Brine can be done to any bird because You control the salt. If using 1/2C Morton Kosher or less per gallon of water, the overall result is the Salinity of the brine regardless of what the factory did with their enhancement.
Dry Brining tenderizes the meat and adds salt with out added water so yes the natural flavor of the turkey stays more concentrated and upfront. As Dave pointed out Wet Brines let you add your flavors to the bird. Like any seasoning, if you KILL it with Garlic, Cumin or other spices, it will taste more of what you add and less like Turkey. Moderation is the key. Below is the Brine I use most often. My Turkey is flavorful but still taste like Turkey...JJ
Families Favorite Brine
1/2C Kosher Salt
2T Gran. Garlic
2T Gran. Onion
2T Dry Thyme
2T Black Pepper
1C Vinegar (Any)
1-11/2Gal Cold Water to cover bird.
1/2C Brown Sugar, Optional
1T Red Pepper Flake Optional
Mix well and Soak the Bird over night or up to 24 Hours.
Remove the bird, rinse if desired and pat dry with paper towels.
Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.
This will give a crispier skin when Smokng or Roasting...