Salting instead of brining

[hoity toit]

I found this link that was quite informative as well.:

http://www.foodclubsandcoops.com/how-to-brine-a-turkey/274/

 

[JckDanls 07]

I figured Pops would chime in on this one.. waiting to hear what he has to say

 

[scubadoo97]

Here is a bird I did with the dry cure.  Was left to dry for 3 days before roasting.   I stuck Thai basil under the skin.  Roasted for about 30 min at 400* convection

 

[me6164]

Harry at Slap Yo Daddy' chooses a dry brine as well. Here's a link to his version on why it works..

http://slapyodaddybbq.com/images/0 Home/TangiliciousTurkey.pdf