This has nothing to do with your question, but Cooks Illustrated says to yank that pop up right out of the turkey. They are set far too high and you'll end up with a dry turkey. This was many years ago, so someone please correct me if they've improved.
You can certainly do a dry brine, but make sure the turkey hasn't been injected with a solution or otherwise pre-brined. I don't know for sure, but a wet brine, it stands to reason, could damage the thermometer. A dry brine started today full of fresh herbs will give the bird a lovely flavor. ;o)
Totally! If you can, you may want to also pick up an external thermometer for more accuracy so you don't overcook the bird. The temperature gauges can be a little unreliable.
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