I don’t think we’ve done turkey at all for the past two years; but before that, my husband dry-brined ours and it turned out the best of any before. We used the Judy Rodgers/Zuni Cafe method. (I remember that you have to be careful NOT to get a Kosher turkey if you’re going to do this kind of thing - those are already salted):
https://food52.com/recipes/15069-russ-parsons-dry-brined-turkey-a-k-a-the-judy-bird
We use the same method, have the same article from the LA times. and we get a locally raised fresh bird usually about 12 pounds.