Originally Posted by leanza
Sprinkle the bird with salt, allowing about 1 tablespoon of kosher salt for every 5 pounds of turkey......... you can sprinkle the salt right onto the skin; you don't need to lift the skin and salt the meat.
Thanks for posting this.
I am looking forward to trying it out.
I do have one question:
Do you salt inside the cavity as well or only the outside of the bird?