[pektel]

I didn't have the time required for a dry cure, Moses. Well, I did, but didn't ask about/research that option until after it was too late. I saw a new Alton Brown recipe in which he incorporates a dry rub/aging process in the fridge. Now that you've reminded me of that, maybe I'll try this next turkey that way.

This is the first year I tried a brine. I unpackaged the bird early Thursday morning, and it wasn't completely thawed. I put it in the sink to start running water over it, and thought a flavorful brine instead of plain water would be the better option.