Don't know nothin' about no fancy or free-range birds but I started my usual "buy the cheapest available and make sure you don't cook any of the plastic stuff" turkey about 8PM yesterday (Monday) so I guess I'm a two-then-one dry briner (actually 48 hours in Saran wrap and 8-12 hours uncovered, all in the fridge).
I'm doing a 14-pounder and used about 3 tablespoons of salt plus a bunch of (homemade, salt-free) Cajun seasoning. That's always been enough for inside cavity, under skin, and outside (and no need to rinse any salt off before cooking).
That's all I know about dry-brining turkey - hope yours turns out well.