We have a very traditional Thanksgiving so this is an opportunity to try something new. I will brag and say that I make a pretty good turkey so when brining became popular, I decided not to mess with success. However, this year I tried dry brining the turkey according to directions in the Every Day with Rachael Ray magazine. I usually put butter under the skin anyway except this year I mixed butter with herbes de Provence and put that under the skin 24 hours before roasting time. Then I salted the cavity and the skin and left it in the refrigerator until one hour before roasting time on Thanksgiving.
The usually juicy turkey was very juicy. No dry white meat on our table! Delicious!!