I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the fridge to brine until Thanksgiving. It has only been out of the fridge long enough for this process. My recipe says to brine for 3-4 days. I've since read that the USDA recommends roasting 1-2 days after thawing. This got me concerned that I'm going to serve a bunch of people a past-its-prime Turkey. Does the brining extend this time in the fridge or is the 1-2 days too conservative? Thinking back I'm concerned I didn't salt the bottom enough and wondering if I need to add more or if I'm just overthinking this. Thank's for the help! 
While the term has gained popularity, "dry brining" isn't really a thing.  This is going to ruffle some feathers (pun intended), but brining happens in a wet environment. It's definition is a "cure dissolved in water." When there is not water, it is "salting."  So, what you have is a salted turkey.  (I know...semantics. Sorry, it's a pet peeve. I like accuracy in language.) So, perhaps an interesting question is, does either salting or brining extend the time poultry can be stored in the refrigerator. Brining and salting were developed as preservation techniques, as salt greatly inhibits bacterial growth.  However, you need a salt content of at least 3 to 5% in order to begin to have confidence that you are realizing this benefit. Given that you just sprinkled salt on your bird, you probably have no way of knowing how close you are to that minimum. In fact, you would need about a cup and a half of salt (in a dry situation) to achieve 3% for 22 pounds of product, according to this calculator. I bet it is safe to assume you've used far less. While people take chances all the time, no one is going to tell you that the USDA is too conservative, especially on this site.  All the advice I see is to store only 1 - 2 days after thawing.  However, there is no harm in re-freezing.  Perhaps a viable solution is to place your bird in the freezer for a day or two. 