Here's my two birds. Dry brined, one with Trader Joe's 21 Spice Salute and salt, the other with Bragg's Organic Sprinkle and salt.
The one with Bragg's got cut into pieces for a braised turkey recipe, the other was left whole for smoking.
Pulled them out of the bags after 30-ish hours, and into the fridge overnight to dry the skin.
The whole bird 2 hours in, WSM purring along at 280-290. Burning briquettes with pecan chunks.
No pics of the braised bird yet, just put it on the gasser for a 2 hour sauna.