Salt cures are the way to go, I used to always brine my turkey, but after curing one, I don't think i'd go back.
p.s- please refer to the process as curing, not "dry brining" the food network has been throwing around that term all season and it makes me face-palm so hard. Brine is a word that means "saltwater" so you can't "dry-saltwater" something, its an oxymoron. Its like calling a refrigerator a "cold oven"