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?