Or just get a kosher turkey, already soaked and salted. No further brining needed.
The misuse of “less” for “fewer” and visa versa.
*Vice versa. If we’re gonna be sticklers n 'at 
In a public speaking class, we had a regular assignment to get on stage and talk extemporaneously about a random subject the instructor would assign on the spot. The assignment was to talk for 30 seconds, but for every one of those “vocalized pauses”, the time requirement would be extended, either by 15 or 30 seconds (I don’t remember which). Some classmates would be on stage for 30 seconds and done, while others would be up there until the instructor couldn’t take it any longer and cut them off after several minutes. That was when I learned to use REAL pauses for effect, rather than fill the dead air with a random utterance. I got pretty good at asking rhetorical questions, pausing for a few seconds for effect, and using that time to think and frame my next comments and maybe even another rhetorical question.
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And here she is.
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She’s cute but I was thinking of the tree!
ETA okay, I was thinking about gardens, and metaphors, and rabbit holes.
I was at Corpus Christi. We didn’t associate much with those bell-ringing laggards.
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I know that. I couldn’t go back and edit. De minimis.
Like so many of our personal pet peeves
I silently grind my teeth when people use “impact”as a verb.
"At some point during the cooking process, acidic byproducts interfere with the Maillard reaction, causing it to slow down… a nifty trick to overcome this hurdle: baking soda. Baking soda works by increasing the pH level of a batter, mixture or surface to neutralize the acidic by-products…
…dissolve a small amount of baking soda into water and lightly brush it onto the surface … You can also add some baking powder to your dry brine … its leavening properties will form tiny bubbles…"
I do not dry brine my turkey. Salt the skin. Rub lightly with butter . In the oven at 350 degrees. Twenty minutes per pound . Unstuffed . Easier than cooking chicken. Happy Thanksgiving
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Welcome to the passionate cucumber club. 
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Hear, hear! LOL! I gave up on salt for some dang reason years ago and I use it very rarely now. I do not miss it but I have to admit the “overly salty” dishes I get at restaurants do taste pretty good, so I may be missing the salt a bit.
When I prep a turkey for roasting I just pour melted butter, Spice House herbes de provence* and lemon juice over it a time or two, then use a baster to use the combination of the butter rub and the melted fat from the bottom of the roasting pan. I may not make a great turkey but I do enjoy my results.
*I had to check what actually goes into SH HdP, it is basil, savory, thyme, tarragon, fennel, rosemary, oregano, dill, marjoram, chervil and lavender. That is the one spice combo I go through the fastest.
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I like Herbes de Provence too, but I always check the blend. Cheaper varieties sometimes don’t have some of the components, e.g., lavender. I got a bulk order the last time, I forget from whom, because I put it in a big glass jar.
ETA: I think I got Penney’s. rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.
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