I have a question about step 2 on the recipe "Russ Parsons' Dry-Brined Turkey (a.k.a. The Judy Bird)" from Genius Recipes. It says:
"Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon."
Does any salt need to be rubbed underneath the skin? or just on top?