I have been reviewing a whole bunch of threads on dry-brining, and the suggestion is to dry brine for 3 days, with a 4th day for air drying in the refrigerator. Can I start the dry brine tonight on a fresh turkey and just paper towel dry Thanksgiving morning? I don't want to dry out the turkey. One thread suggested yes. Has anyone actually done this? It's my first fresh turkey, and I don't want to mess it up.