My preferred way now is the dry brine for a turkey. The wet brine, I thought, gave the breast meat a “ham” kind of texture. The dry brine actually works for a roasting chicken and, believe it or not, a whole beef tenderloin (though it only needs an overnight brine in the fridge).
We’ve done a chicken that way. I just posted the original article we found years ago, the lady who came up with it called it the Judy bird and she had a restaurant. She originally did it with chicken.