Page 52 - Turkey Book from Meathead

anyway. They just settle on the surface. If you want to flavor the surface, you can have more impact with a good rub.
Wet brining means the bird must be kept chilled, occupying lots of fridge space, or it must be kept in a beer cooler that must be checked regularly to make sure it is still cold. Tests show that very little water from the brine enters the bird, at most increasing weight by 6%, and because it is not bound to the fibers, most of it drips out during cooking. Finally, the swim in the brine softens the skin and doesn't help you get it dry and crispy. Click here to read more about the science of wet brining.