I'm planning to switch gears this year and scrap the wet brine in favor of a dry brine (salt) the night before. My thoughts are this will help the skin to crisp up while on the weber kettle. I'm wondering if I should also use a brine injection the night before as well or will this over salt the meat? My father in law has blood pressure issues that means he needs to regulate salt intake.
Here are some pictures of last year's turkey.

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