I want to try a dry brine on my turkey this year. Have never brined before, wet or dry. I have an extremely small fridge that will not accomodate a turkey.
My thought: purchase turkey and thaw in cooler in cold/ice water. Two days before dinner, prep turkey with dry brine, slip in to roasting bag and seal, then back to the cooler with ice for 48 hrs. Proceed as per instructions for roasting.
Any glaring problems with this line of thinking? Thanks.