I wanted to do an Italian take on the American classic roast turkey. This recipe uses a dry brine, which as strange as it seems, makes the most succulent turkey I have ever eaten. The key is to brine the turkey for 2-3 days prior to your dinner. Even though you might think the salt will be too salty or draw all the moisture out it does the exact opposite. Not only is this the easiest method of prepping a turkey but the tastiest!