Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Below is a thread on Koshering a turkey.... Salt plays an important role in blood removal... Salting of the bird may be one part of the improved flavor along with removal of the blood.... So, in reflection, the bird is already "dry brined" with salt...