I've settled on making this recipe for my Thanksgiving Day Feast. I usually brine my bird but plan on skipping that step this year as I think brining plus the pancetta rub might be too salty. However my concern with the recipe is it says to add the butter rub before you put the bird in the oven. I'm thinking I should spread the rub on the bird 12 hours or so the night before, so the bird can soak up the seasoning, kind of like the dry brining method. Any thoughts, tips or suggestions?