Dry brining turkey question

Dawgtired

I’m dry brining my turkey this year. My question is, in addition to the salt, does it do any good to put a dry spice rub on at the same time? Or should I put the dry rub on just prior to smoking it?

Thanks!

clintmiller

I'd just do salt for now and put the rest of the rub on prior to smoking.

500

Correct. The meat will only absorb the salt. I’m brining my turkey for three days with kosher salt. Two covered and one uncovered. Then rub and grill. 

blukat

Do you leave the dry salt brine on when cooking or wipe/rinse it off?
Thanks

500

I leave it on. It wets the surface initially then is reabsorbed in