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.
We are getting our turkey free this year, which sort of decided what we’d have; but we’ve always used a generic store-brand frozen turkey, and it’s worked fine with the dry-brine. You just have to read the ingredients and make sure it’s not salt-injected. Even if they’ve been to some extent, it hasn’t mattered. The Kosher ones are done differently, and would turn out too salty.