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Originally Posted by DeluxeMoustache

Here is some food for thought on brining … Serious Eats say that dry brining gives the same benefits of brining, while preserving more flavour


https://www.seriouseats.com/the-food...y-thanksgiving

I've tried pure salt. The article is being a bit disingenuous as to the ease of using this method. If the salt is left on for too long, it turns the turkey a pink colour and gives it a rubbery texture. With some experimentation it might be possible to come up with the perfect amount of salt/time for this method.

It also takes 1-2+ days to dry brine. Whereas, you can wet brine overnight.

I only cook turkey once a year max, so I prefer the wet brine, as it's pretty hard to mess up. I've never had a problem with lack of flavor.