Salted turkey = Unanimous thumbs up
After a few years of self-brining, last year, we did pre-brined (it was a busy time), fresh turkey, and felt that the meat was tasty, but a little bit mushy.
This year, we did again opted a fresh turkey, and salted the skin instead of brining. As you can see, it was very popular. Tasty, juicy and with a whisper of lemon/herb. The most promising sign was that my relatives took home lots of turkey and sadly for us, very few leftovers. Click here for the recipe.