THE TOPANGA FOOD COACH AND CHEF wrote on 22 Nov 2006 in rec.food.cooking

> 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.
>
>

Wrong! Salt by itself will draw out the moisture...You need a liquid ,
hence brine, to equalize this imbalance.