This may already have been discussed, but...I'll probably essentially do the NY Times Dry Brine again this year (tweaking the herbs a bit.) http://www.nytimes.com... It works well, requires no turkey gymnastics (hot turkey flipping is not my event) and keeps things simple; frankly, I'd much rather be fussing with the sides. There's one catch: whenever I brine - wet or dry - the pan drippings make a very salty gravy. Using turkey stock made w/no salt doesn't totally offset this. I've thought of cooking a small peeled potato in the simmering gravy to draw out some salt (I figure any residual starch will just help thicken it.) Crazy idea? Any other strategies that have worked for you?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)