I did a test run with 2 chickens on Sunday. 1 with brine and the other with a coating of salt.
Let them sit overnight in the fridge (brined one in a pot and the salted one lightly covered).
Both turned out great but we all agreed that the salted on had much more flavor and was just a moist. Even though they are chickens it made my decision for how I was going to do my turkey
Blue Weber Performer