Turkey on the gas grill (30" oven, must have room for everything else...) for Christmas Day.
I'm thinking of butterflying it (we usually do it whole on the grill to great effect) and have heard chatter about dry brine - anyone have an opinion? Is it basically a dry rub? How far in advance should I do this?
The sides will be all veg (not vegetarian): potatoes gratin with gruyere, warm shaved brussels sprouts with viniagrette, mushrooms, green bean "salad" with harissa and almonds(cold).