Dry brine!
https://www.seriouseats.com/2014/11/...nksgiving.html
I used to wet brine using a dedicated bucket, but hated the hassle. Then I tried dry brining one year and will never go back to wet brining again. The meat is thoroughly seasoned all the way down to the bone, and the baking powder makes the skin super crispy. I usually dry brine for about 2-3 days. I used to say that the star of Thanksgiving dinner was the sides, but after trying dry brining, I now look forward to the turkey just as much as the sides.