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rub
If you do go with a rub it really makes a difference on how the skin tastes. Either way dry it then let it air dry from your brining-its safer and will help the skin which will come out sinfully good. I personally always dry rub it after brining and drying with a rub that has less salt content than one would ussually use. I have also just used a regular dry rub over and under the skin and it came out well. Cut the extra fat from around teh cavities - this helps it drain and cook.
Also remember it doesnt take much time - depending on your bird maybe 35-45 minutes total plus some resting time.
One personal tip is I put the bird while still wrapped into the empty pan. Fill the pan with water intil you have enough to cover and then take out the turkey - note the level of the water. Thats how much oil to use. Obviously this is a day ahead of time and you'll dump the water, and dry it before filling with oil. Overfilling with oil as well as a wet bird or a shaky drop are three major reasons for disaster which are all avoidable.
And this really is not a job to do after a few drinks as far as I am concerned.
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