I started dry-brining my turkey but am suddenly questioning this decision. First, I'm worried about the pan juices being too salty to use for gravy (I used 1/4 cup kosher salt for a 17 pound bird.) Should I rinse and dry it before the last step of leaving it uncovered in the fridge for 24 hours? Second, I read that dry-brined turkeys produce very little in the way of pan juices, because salt draws out the moisture. Is this true? This will be a big problem for me. Any advice appreciated!