Our turkey was a farmer's market find, a broad-breasted bronze from Groff's Content Farm. We had a little bit of a panic earlier this week, when, after picking up said 19 pounder, our fridge crapped out. Luckily, Chuck and Tim were home and were able to scramble to transfer the turkey and our other perishables to Barbara's fridge, and the responsive folks from Trust appliance repair came to our rescue ASAP and fixed it up.
I used this dry-brine recipe from the New York Times Dining & Wine section... it appealed to me because of its simplicity and its lack of messy, sloshy brining liquid. Several other reliable sources also advertised dry brine recipes this year, so I figured it was worth a try. In the end, I may have overcooked the turkey a bit, but nothing a little gravy couldn't fix.