Dave Bell wrote:
> Christine Dabney wrote:
>
>> My turkey has been salted and is almost ready to be roasted. Tonight,
>> I will wipe it off, and let it sit in the fridge and air dry for a
>> day. I plan on roasting it tomorrow night.
>
> How/how much/how long are you salting it, Christine?
> I'm also looking to kick up the flavor a bit, and maybe enhance the skin
> crispiness. Was planning on some fresh-ground black pepper, coarse sea
> salt, and maybe some minced garlic, as a rub.
> I'm roasting it Thursday, so have a little more time.
>
> DaveWas:



I've got to stop by Walmart on the way home tonight and buy a frozen
turkey. I hope they are still on sale for 57¢ per pound. (I had one in
the freezer, but Wife wanted me to cook it for the church potluck last
weekend.)

Most frozen turkeys are already injected with salty broth. The gravy
made from the drippings is always salty without any additional salt. I
don't see the point in brining of salting them further.

Bob