Brining is a matter of personal taste. Many people can't be bothered time-wise and think that the juices of wet brined poultry are more watery. If you buy an excellent bird to begin with, organic or naturally raised, then brining is not necessary
Recently, I have been experimenting with dry brining, which I use already for meat. Dry brining is essentially just salting, which does not inject water into the brining process. Turkey breast, which can be dull, dry and tasteless, seemed like a good place to start and the result was outstanding. I found that the breast remained juicy and tasty.
Here is a simple Thanksgiving dinner for which the turkey breast is salt-brined overnight. Serve with your favourite Thanksgiving veggies.
Pear and cranberry galette