Paul Kierstead wrote:
Quite honestly, I'd like a second opinion, but the experiment seems reasonably sound, as does the theory. Fascinating article, very worth of a read.
Paul, I have found what may qualify as a second opinion.
Quote:
"Now for the moment of truth: comparing the salted bird with one that had been brined. First the bad news. Tasters found the brined turkey to be moister and the numbers confirmed this impression. While the brined bird shed 19% of its initial weight in the oven, a salted bird shed 22% of its out-of the-package-weight.
Although salting couldn’t quite compete with brining as a way to pump moisture into a turkey, it more than held its own in terms of flavor. In fact, most tasters chose the salted turkey over the brined for its “fuller turkey flavor”. It “actually tastes like turkey”, said one. Several tasters also preferred the more “natural” texture of the salted bird even if the meat was as bit dry."