Fantastic, I dry brined for about 12 hours before hand. Key here was to use a wireless thermometer to make sure you pull out the turkey at exactly the right temp.
Also I didn't have a pizza stone so we just used a large cast iron skillet flipped over.
Additionally there was a baking powder showing on top of the skin, we got it off by basting with a little butter.
Gravy is also good because the brining makes it impossible to use the drippings as they're waaaaay to salty
Just made one large log this time which works better. Next time I should make the log thinner. Also though just eating this rice unfired with the topping in a seaweed snack is great
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