10 years ago, most everyone couldn't spell brining (around the time I wrote Brining 101)
How many of you have heard or tried about salting? I've done it before, and done it with fish (the salt dome method).
I'm seeing more and more articles and posts about it, so I thought I'd throw it out for comment.
Here is the "how to" from Cooks Illustrated, it's for oven roasting, but you could easily make it for smoking.
I might just have to do an experiment on the family (shhh, don't tell them)
quote:
Serves 14 to 16. Published November 1, 2006.
This recipe was developed and tested using Diamond Crystal Kosher Salt. If you have Morton's Kosher Salt, which is denser than Diamond Crystal, use only 6 3/4 teaspoons of salt in the cavity, 3 3/4 teaspoons of salt per each half of the breast, and 1 teaspoon of salt per leg. Table salt is too fine and not recommended for this recipe. If you are roasting a kosher or self-basting turkey (such as a frozen Butterball), do not salt it; it already contains a good amount of sodium.
Ingredients
1 turkey (15 to 18 pounds), giblets and neck reserved for gravy, if making
7 tablespoons kosher salt (see note above)
1 bag ice cubes (5 pound)
4 tablespoons unsalted butter , melted
Instructions
1. Following illustration 1 below, carefully separate turkey skin from meat on breast, legs, thighs, and back; avoid breaking skin. Following illustrations 2 through 4, rub 3 tablespoons salt evenly inside cavity of turkey, 1 1/2 tablespoons salt under skin of each breast half, and 1 1/2 teaspoons salt under skin of each leg. Wrap turkey tightly with plastic wrap; refrigerate 24 to 48 hours.
2. Remove turkey from refrigerator. Following illustrations 5 and 6, rinse off excess salt between meat and skin and in cavity, then pat dry inside and out with paper towels. Add ice to two 1-gallon zipper-lock bags until each is half full. Place bags in large roasting pan and lay turkey breast side down on top of ice. Add ice to two 1-quart zipper-lock bags until each is one-third full; place one bag ice in cavity of turkey and other bag in neck cavity. (Make sure that ice touches breast only, not thighs or legs; see photo below.) Keep turkey on ice for 1 hour (roasting pan should remain on counter).
3. Meanwhile, adjust oven rack to lowest position and heat oven to 425 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil.
4. Remove turkey from ice and pat dry with paper towels (discard ice). Tuck tips of drumsticks into skin at tail to secure and tuck wingtips behind back. Brush turkey breast with 2 tablespoons butter. Set prepared V-rack in roasting pan; set turkey breast side down on V-rack; brush back and legs with remaining 2 tablespoons butter. Roast for 1 hour.
5. Remove roasting pan with turkey from oven (close oven door to retain oven heat); reduce oven temperature to 325 degrees. Using clean potholders or kitchen towels, rotate turkey breast side up; continue to roast until thickest part of breast registers 160 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 1 1/2 to 2 hours longer. Transfer turkey to carving board; let rest 30 minutes. Carve and serve.
