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NotThamesWater
So, dry brining, aka rubbing in salt.
Considering this for my turkey this year. Looks like it is really a matter of rubbing salt all over and leaving it overnight in the fridge. How do people deal with having an uncovered lump of poultry in the fridge from a contamination point of view? Are sea salt flakes the equivalent of kosher salt over here? Is it really the case that it doesn't taste salty even though you don't wash the salt off?
Also, I'm considering spatchcocking the turkey so could be the impetus to finally get some poultry shears, any recommendations that aren't hugely expensive?