Our staff is firmly on Team Dry Brine, for what it’s worth.
Well, here's a strong opinion that's hard to dispute: dry brining is the only way you should be brining your bird. The process is literally just covering the turkey in salt, letting it hang out in the fridge for at least a couple of days—and that's all.
A dry brine is easier than wet brine by a long shot—the biggest difference is that you don't need to put your turkey in a giant bucket or a big bag like you do for a wet brine, which almost always turns out nightmarish . As far as taste goes, dry brining makes the turkey skin extra crispy—resting uncovered in the fridge allows the skin to dry out, which means it crisps up beautifully in the oven.
Dry brining also ensures that the turkey meat is penetrated with seasoning all the way through, because here's what happens when you dry brine a bird: the salt draws the juices out of the turkey, then the salt dissolves into the turkey juices.
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