Tried for the first time this year.
Just mixed kosher salt and some baking powder, sprinkled it over the outside and rubbed some under the skin. I didn't use much as my wife was paranoid about it coming out salty. Stored uncovered overnight. Can be stored up to 3 nights if covered.
Rinsed and dried it (some say not to rinse), and cooked as usual in a bag.
Everyone said it was some of the best turkey they ever had.
Of course I was sick as a dog all day and had nothing but a glass of Instant Breakfast in the morning (:
Oh, well, maybe I can hold down some leftovers today.
I'll definitely be doing it this way again. Very little fuss or muss, especially compared to frying.
By the way, the purpose of the baking powder is to crisp the skin, so next time give it a go without the baking bag.
*Dry-brined, brown sugar rub
Both turkeys were amazing but I gotta be honest - they tasted almost exactly the same. Maybe the skin was different, but the actual turkey tasted like really good turkey in both cases.
But goddamn were they good!