To brine or not to brine?

I did the NYTimes brine last year and my turkey(which was a heritage turkey) came out great...moist and delicious.Definitely would recommend.

Dry brine. All you do is rub it with salt and spices. It makes the skin crisp and keeps the moisture in.

There seems to be a lot of consensus about the benefits of a dry brine. (seriouseats ,among others, have a bunch of articles on the topic.) Not overcooking is naturally also essential.

just don't over cook...moisture leaves the meat above 160 degrees. That is the key

I am not brining just making a green salt with fresh herbs and salting it at least 24 hours in advance...