Instead of brining the turkey like I usually do, I tried Christine's
method of of dry-brining. I rubbed Kosher salt on the turkey, covered it
with plastic the refrigerated it for 3 days, giving it a quick massage
every day. This morning, I injected the turkey with melted butter,
zesty Italian salad dressing and Tony Cachere's, then I removed the
plastic so the skin would dry out.. I cooked the turkey like I always
do and it was ultra moist and delicious. The white meat was so juicy, I
could not have been more pleased. There was no way I could eat dessert
today, I have achieved maximum density. lol