How to Brine a Turkey???

[wencit]

to our dry brine. Could be the recipe we used but going back to liquid next time. The pro was ease. Con was dried out with not much flavor. We even did an herbed butter rubbed all over (over and under the skin). Ah well. Live and learn!

Sorry to hear it didn't go well for you. I just finished my lunch of turkey leftovers and was thinking to myself how deeply seasoned the meat was all the way down to the bone. I didn't even need gravy, it was that flavorful and moist. I hate bland meat. I'm very, very liberal when I apply the salt, and I dry brine for at least 48 hours.

I wish you could come to my house so I could show you how I do it! Sorry about your ruined turkey.

ETA: I took a look at the recipe you linked to, and noticed that it only calls for 3T of kosher salt. The recipe I follow calls for at least double that amount. So maybe your recipe doesn't use enough salt for it to really work its way into the fibers?