Yes! Check out the Judy bird recipe for the easiest way to dry brine....https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird and reduce the amount of salt to 1 1/2 TB. Happy Thanksgiving!
You say "brine tomorrow." I strongly recommend that for turkey breast meat with the best texture and flavor, do not brine for more than 12 hours at the most. Cook's Illustrated recommends 5 hours. So, depending on when you plan to put it in the smoker, you might not want to start brining until late tomorrow night, or even on Thursday morning. Of course, you can make the brine itself well in advance. Make sure the brine is very cold when you submerge the turkey. (And don't use cider or any other acidic ingredient in the brine, if you care about the meat's texture when cooked.) ;o)
Oh, good! I've hosted big meals before, but this is my first time hosting Thanksgiving. I was worried that I had jumped the gun in buying the turkey...and putting it in the freezer for a day or two never crossed my mind. Glad to know that I haven't ruined a beautiful turkey breast! Thank you!
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