I have two quick questions about the dry rub/brine, if you don’t mind. How much of a “rosemary” flavor do you actually get when you use this method? I absolutely *LOVE* how this sounds and would do it in a heartbeat, however, my MIL is not a fan of rosemary. If it’s a very subtle flavor I think I can still get away with it, but I don’t want to ruin her turkey! My other question is about skipping the rosemary – would you recommend this method if I left out the rosemary and just did a dry rub with the salt and pepper? I’d much rather do a dry rub because it preserves the moisture in the bird. Hmmm…. decisions decisions!!!
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