Presalting is easier than brining. Much easier on space, and time. And it's better tasting. Here's a thread from 2008 below for Ann's recipe and technique.

Here is a link that might be useful: presalting method

Word of caution: check your turkey before brining. Make sure it hasn't already had salt added in some form.

We always brine our turkey and this year we are using the following recipe, minus the star anise pods.

Cider-Brined Turkey with Star Anise and Cinnamon

"Brining the turkey overnight keeps it moist and seasons the interior of the meat," says Lo. "The ingredients, except the cider, are classic 'red-cooking' flavorings used in Chinese cooking to braise and glaze meats like pork or duck." Tent the turkey�especially the wings�with foil if it darkens too quickly while roasting. For carving tips, see How to Carve a Turkey.
10�12 Servings
Recipe by Anita Lo

November 2011 Bon Appetit

Ingredients
2 quarts plus 1 cup apple cider
1 cup kosher salt plus more
1 cup soy sauce
1/2 cup (packed) light brown sugar
16 whole black peppercorns
8 whole star anise pods plus more for garnish
6 garlic cloves, smashed
6 scallions, white parts only, trimmed, split lengthwise
6 1/4"-thick slices unpeeled ginger
5 dried shitake mushrooms
2 3"-4" cinnamon sticks plus more for garnish
2 sprigs cilantro
1 12 to 14-lb. turkey
Freshly ground black pepper
2 Granny Smith apples, cut into sixths
Melted unsalted butter or vegetable oil (for basting)
Preparation
�Bring 2 quarts cider, 1 cup salt, and the next 10 ingredients to a boil in a very large (16-qt.) pot, stirring to dissolve salt and sugar. Let cool to room temperature. Stir in 1 1/2 gallons cold water. Add turkey to brine and press down to submerge. Cover; refrigerate overnight.
�Remove turkey from brine and pat dry with paper towels; discard brine. Season lightly inside and out with salt and pepper. Place turkey, breast side up, on a rack set in a large heavy roasting pan and tie legs together with kitchen twine. Let stand at room temperature for 1 hour.
Preheat oven to 375�. Combine the remaining 1 cup of cider and 3 cups water in roasting pan. Scatter apples around. Brush turkey with butter. Flip breast side down.
Roast turkey, breast side down, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165�, 1�1 1/2 hours longer. Transfer turkey to a platter. Let rest for at least 20 minutes before carving.
Meanwhile, strain the juices from the roasting pan into a saucepan, reserving apples. Simmer over medium heat until juices have thickened, about 10 minutes. Serve the cider jus alongside the turkey and apples and garnish with extra star anise pods and cinnamon sticks.

Nancy

Some things to think about....

--Will you be serving to anyone who is on a sodium-restricted diet?

--How big is your turkey? Ideal size is between 12-15 pounds for brining, so if you have a larger bird, it takes more time to brine (1 hour per pound according to many recipes).

--Drippings from roasting can be too salty to make good gravy so you may want another option for the gravy (roast some turkey legs or wings).

Check out the YouTube video with Alton Brown and my favorite food science guru - Shirley Corriher. This is just one of the many recipes for brining. There are even other recipes by Alton Brown.....

-Grainlady

Here is a link that might be useful: Alton Brown - Turkey Brining Secret

Thanks for the link to the 2008 thread. I just read through Ann's directions for pre-salting and was totally on board with that, because 1 tablespoon of salt doesn't seem too bad. But if I did it tonight, that would be less than the three days that Ann specifies. Do you that would be enough?

I'd put it in the cookwell of my new Nesco roaster, put it in the oven at 500 and then transfer it to the roaster.

I use the dry brine method like Ann_T since 2008 and have not looked back. I would never do a wet brine for a turkey again. Plus if you use the high heat, it gets done much faster than you would expect and is extremely moist. My family has raved about every turkey that I have cooked with this method, although you do have to start 2-3 days in advance.

Lars

I used Alton Brown's recipe last year and I didn't like it. It's not that it was bad but that it's just wasn't great. Then again if it asked for 1 cup of salt I probably didn't use the full cup cause that just seemed like suicide.

Yes, it will still be better than nothing or than my pathetic attempts at brining (it has to be me! I can't get it right).

Luck!

I think salting is for modifying taste, and brining is for modifying meat texture (and taste). They are not the same.

dcarch

I can't tell you how different the texture is even if you go through this process for two days instead of just salting it before you cook it. I don't agree. but then, I've been disagreeing with you a lot lately. Doesn't mean I don't respect you, just that I have different experiences.

:)

"---- I've been disagreeing with you a lot lately. Doesn't mean I don't respect you, just that I have different experiences. :)"

How dare you to disagree with me!

dcarch :-)
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From another forum:

"-----Brining is a process used to season and tenderize animal protein prior to cooking.----"
"-----In their normal state, proteins are -----Salt severs these bonds; consequently the protein ball loosens and the strands become entangled. The tangled strands form a matrix not unlike gelatin that traps additional moisture. When the meat is cooked, the proteins coagulate, the matrix stabilizes, and most of the water is caught inside.------"

"---One of the great benefits of brining is that it mitigates overcooking. Take the overdone breast/undercooked thigh phenomenon. Turkey breast is typically done at 165 F. But a brined breast can easily accommodate the 175 F that the thigh needs to get done and still be juicy. Pork also benefits from an expanded definition of "done," so you can accommodate your relatives who can't stand pink pig meat, and still keep it juicy. Even shrimp, so easily overcooked, can tolerate a few more minutes on the heat without sacrificing succulence.

One caveat: brined items, especially poultry, often cook faster than their unbrined peers. Always cook to temperature, and be prepared for a shorter ride than you're used to.---"

I liked it when I did it years ago but DH, who is very salt sensative, did not. He said all he could taste was the salt. One of these years I would like to smoke a turkey.
Clare