Dry brine is much easier to work with than any wet brine; you will not need a huge food-safe container that fits in the fridge. Most of all, the turkey will not be watery. It will be perfectly moist (all parts, including the breast) and incredibly flavorful. Dry brining the meat also makes it cook faster. For a turkey this size (4.2 kg/ 9 lbs), you will only need 1 hour and 30 minutes. An unbrined bird of the same size will need over 2 hours. Tip: You can dry brine a partially thawed turkey; I always do that. I let it thaw in the refrigerator for about 1 day until the skin is softer. I rub it with the spices and place it back in the fridge. It will continue thawing and brining until you are ready to cook it.