I'm planning on dry brining my turkey, then using the duck fat and technique for cooking from this: http://www.foodnetwork.... The recipe calls for separating the turkey, seasoning the turkey with salt and pepper and apple cider vinegar, then "marinating" overnight between layers of chopped up veggies. I think it makes more sense to dry brine the turkey, then separate it, and proceed with the cooking instructions from there. I don't see how the marination process is really going to add much to the bird, and don't understand the purpose of the vinegar. I wonder if I'm missing something. Any opinions/ideas?