I ripped the skin of the turkey as I was dry brining it. What should I do to prevent drying

That's a common problem with the technique especially for those of us with large hands. Next time try using a small, flexible plastic spatula, the kind used to spread frosting on cakes.

The tear often closes up when you tie the legs together prior to roasting. If not and you're stuffing the bird, you can lace it closed at the same time.

I wouldn't worry too much, it should be ok -- if it's a large tear, you can "pin" it together with a toothpick.