Page 53 - Turkey Book from Meathead

Dry brining is a better way to get the benefits of salt without the fuss and waste. The night before, just sprinkle the skin with salt, about 1/2 teaspoon of Morton Coarse Kosher Salt per pound or less, but only if the turkey has not been injected or koshered before you bought it. Moisture in the skin dissolves the salt and it travels into the skin and the meat. This also helps the skin crisp during cooking because it breaks down the structure of the skin and dries it out. Don't cover the bird with plastic wrap. We want the skin to dry out a bit. This will help you get skin as crisp as potato chips. Click here to learn more about dry brining.
Injecting is a sure-fire way to get the salt down deep. By injecting, you don't have to worry about oversalting, you can do it at the last minute, you have less waste, less cost, no huge containers are necessary, no refrigeration space problems, and the biggest safety issue is making sure you don't stab yourself. To inject, you need a special hypodermic syringe for food. For more on the subject and for Meathead’s poultry brine injection read his article on The Science of Injecting.