Well, I'm going to be the one to say the USDA is conservative here, as other experts have different recommendations. In particular, Butterball -- which notably operates a "turkey talk line" every year, partly to give people sound and safe advice for cooking turkey, fielding over 100,000 questions every year -- says the following in their defrosting instructions:
- Allow at least 1 day of thawing for every 4 lbs of turkey
- Use turkey within 4 days after thawing
For a 22-pound turkey, that's 5.5 days of thawing minimum. (Note the thawing guidelines tend to be off more with larger birds, as it takes even longer for the center to thaw.) Which gets you to Monday morning of this week. If you are cooking on Thursday, that's 3 more days, and within the Butterball recommended time frame.
Now, you did go against their advice, since you removed the turkey from packaging to salt it. The additional exposure to air might lead to some faster quality degradation. But that would mostly be surface level, and partially counteracted by salt on the surface.
Given that you're within the guidelines offered by the "turkey experts," I wouldn't worry too much, particularly if your fridge is at a proper temperature (40 degrees F or below) and you have kept it inside the fridge continuously. Just be sure the turkey is completely cooked at the end using a thermometer at several spots.
Or, if you're really concerned, call the Butterball helpline and get advice there.
Note: in the future, I would consider planning the "dry brining" to occur during the last couple days of the defrosting process, as the outer layer of the turkey will be thawed and will absorb the salt well without the concern about holding the turkey too long in the fridge.