I started dry brining yesterday and sealed the turkey in an oven bag. Today when I went to take off the oven bag to complete the final day the dry brining without it, I saw a lot of dark liquid at bottom of back. I'm pretty sure that was the dry brine doing its work, namely drawing the liquids from out of the interior of the turkey.
We had an early Thanksgiving dinner today due to some folks having to work later, so the bird has been roasted and eaten. I took the bird out of the frig at 5 am to warm up a bit. The skin was very dry. I was a little concerned. The pan under the turkey had just under a 1/2 inch of liquid. I rubbed the outside of the bird with olive oil, then tented with foil. The tent remained on for an hour and 45 minutes at 400 degrees. Then removed the tent and basted every 20 minutes with butter and maple syrup with the oven at 325. The bird took longer than expected, but we did get dinner in before people had to go. The skin was nice and evenly browned and crispy. The entire bird was juicy. I had the bird rest for about 40 minutes while everything else was being warmed. I had to dump the juices on the cutting board twice before carving. The cutting board has a gutter around the edge. I’m thinking about routing a spill way so it drain in the sink. The sauce and stuffing turned out great. Plenty to be thankful for this year other than good too. Happy Thanksgiving to you!