Brining vs. Salting the turkey

[lmh2402]

I was talking to a neighbor who told me she no longer brines her turkey, instead she rubs it all over with lots of kosher salt, puts it on a platter covered with plastic wrap and then leaves it overnight.

In the morning she rinses the salt off and prepares from there.

Has anyone else done this? Can anyone else comment on brining versus this salt method?

thanks!

[Aishe]

I like salting ("dry-brining"). It gives a crispier skin and I think it makes the meat more flavorful. It's kind of like curing the meat. Also, you don't have to worry about the brining liquid splashing everywhere. This is a very long but interesting explanation.

http://www.seriouseats.com/2012/11/t...nksgiving.html

If you don't want to read all that here's the quick and dirty guide:

http://www.seriouseats.com/2014/11/q...nksgiving.html

An explanation with pictures:

http://www.thekitchn.com/how-to-dry-...-kitchn-212426

Note that there's no need to rinse when you're ready to cook the turkey. Just don't add any more salt at this point.

[lmh2402]

thank you!!!