With two caveats

— dry brine is preferable and easier to the wet brine

— unless presentation of the bird requires the upright intact appearance, strongly consider spatchcocking it. It’s a little more work to cut through the breastbone and butterfly it, but it saves hours of cook time and is done more evenly. Nobody at my table has ever complained when I just have mounds of tasty moist turkey in a pan, rather than the bird to be carved.