Dry-brining is a slightly quicker way to infuse flavour and moisture into the turkey than traditional brine solutions. It also means the turkey cooks a little faster, which can only be a good thing in summer. We have specified a particular salt in this recipe to avoid oversalting the bird - if you use a different salt, you may need to adjust the salting time and quantity to accommodate this. The cranberry relish is inspired by a recipe of Stephanie Alexander's and is as good with ham as it is with this turkey, so we've made a big batch. You'll need to begin this recipe 24 hours ahead to dry-brine the turkey.