I read all the answers left on the Turkey Infusion Topic and have ultimately decided I am going to do a dry brine with this recipe:
I am terrified it will be salty even after scrubbing it. Originally I was only concerned about the affects the salt would have on my drippings for the gravy but someone had suggested making stock/drippings from another turkey (like the scraps, or wings legs). So that's great, I can do that the day before and my gravy will be done.
However, this still leaves me with the huge fear of too salty turkey! But general brining comments/reviews are usually on the plus side so I'm going for it.
Any tips for me to avoid disaster?