Not much -- there's not much salt used (at least in the recipe we prefer). But on that timeline, I think you should be fine, if the bird seems fresh when you get it. If it doesn't, you can always freeze for a couple days, and dry-brine while it defrosts. Here's more on the method we like best: http://food52.com/blog/2713-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird