Anonymous wrote:If you have the room, air dry it in your fridge so the skin crisps up.

This sounds right. Isn't that what Alton Brown has recommended with brined critters?

No salt. It has had enough.

No. Brining pulls water and salt into the turkey. When roasting, one puts a salt and herb mix on the turkey. When the meat is cooked, juice come out of the meat and mix with the salt and herbs. The lower level of salt in the turkey, pulls the salt, juices and herb mix back into the meat. With a brined bird this does not happen b/c there is less of a difference in salt levels.

If you have the room, air dry it in your fridge so the skin crisps up.

OP here. Thanks all! Glad I thought of this before it was too late... lol.

To the PP asking about oil or butter - I think either is fine. I've used Giada's recipe in the past and she calls for a mix of melted butter, olive oil, and herbs de provence to rub on the outside. Stuff with citrus, onion, and herbs.

You can add extra herbs, oil, etc but no more salt.

I was going to start a thread about the same thing OP! I brined my own turkey in the some past years and I remember throwing away the liquid and patting it dry while leaving some of the condiments on it. But this year I got one pre-brined from TJ and I am not sure how it looks like once I take the plastic off....

Also, I would like to know if I should coat it on olive oil or butter?

No more salt!

I'm getting a pre brined turkey from Whole Foods. When I am getting ready to roast it do I season with salt as usual or leave it out since it's brined?