k.a. The Judy Bird)" from Genius Recipes. I am planning on using a sous-vide for one of out two birds this year and that recipe calls for sugar alo...

Yes, I've used a little brown sugar in dry brine before and have seen many other recipes out there that call for sugar! (The reason you may not see sugar in every dry brine recipe is because the most important part of dry brining is the salt; also, if you plan to roast at a high heat, I think the sugar could potentially make the turkey skin brown unevenly aka get some darker brown spots...looking into it!)