I dry brined my turkey before I knew that was the term for it. My mom (& no doubt my gramdmother) did this old world treatment of salting the bird to kill bacteria. I once tried to wet-brine the bird and it was a messy disaster! (I also learned that the bunch of herbs, esp. thyme which has fine stems, will kill your garbage disposal!) I also store & roast the bird upside down to keep the breast juicy.