Thanks! Did that yesterday when I started the brine. I know about the rinsing really good and the drying really good part. I intend to then make a rub of softened butter, garlic, thyme, pepper and sage. I’ll give the birdie a good massage with it both under the skin and on it. Fill the cavity with onion, lemon, bay leaves, and whole garlic cloves, tie it’s wittle wegs and roast him ‘til he’s good and done - but not overdone. My brine was boiling 4 cups of water and stirring in 1 cup kosher salt, 1 cup white sugar, 1 cup brown sugar, lots of fresh-ground pepper, sage, rosemary and thyme. Then I added another 8 cups of cold water and 4 cups of ice and stirred until the brine was cool. I put the turkey (17 lbs.) in a roasting bag in a bucket and poured the brine over it. I sqeezed out the air and tied the bag closed. It has been in the fridge since last evening.
Any last minute advice?
Nope, sounds awesome. You’ve been advised well or sought out good info.