If you brine your bird, do you find that the skin is just not as crispy and good?
Using the famous Alton Brown brine a few years ago, the bird was super moist but the skin was not to my liking! And that's my favorite part. Am I doing something wrong? It tasted sweet. Last year, I roasted without brining. Skin was delicious but it wasn't as moist as the brined turkey.
I am a non briner. I tried it once or twice, the skin was not crisp.
My bird is juicy and the skin is crispy and the drippings are not too salty for gravy. I think brining is unnecessary. Buy a good bird, butter some cheesecloth so the breast stays moist, stuff the bird, don't overcook, and , most important, let it sit a full hour before carving. voila!