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I've dry brined my turkey for thanksgiving the last three years. My family loves it, and I have to agree with them. I had always wet brined before, but with a big turkey and limited fridge space, it was tough. Dry brining make that part easier (no big bucket). We like the taste and texture. It's come out moist and tender, and perfectly seasoned throughout. Not sure I'd do it any other way.
There was a thread the other day on this -- the link is below. I posted a links I had which describe the technique. Others have posted links and pics as well.