The latest on cooking turkeys is that rubbing sea salt under the skin
will make it more moist and flavorful than brining it. The general rule
is 2 1/2 tablespoons distributed evenly under the skin of or over a
10-12 lb turkey overnight. You do not need to rinse the turkey.

This works for all poultry. It's great for chicken breasts, which you
salt for 6 hours only.