I brine chicken all the time; I think that for any white meat, it's critical in getting a result that people actually want to eat. However, brining turkey has never been an option; we're typically running up to the day on thawing the meat properly, and I don't have anything large enough to brine it in. We inject and fry it anyway, so it's plenty juicy and the flavor comes from the injection. Which can be too much flavor sometimes, but I've never had complaints... especially when you compare it to the typical oven option.

I'll definitely be trying the salting method next time, and on my chicken too. I do think this article is a bit misleading with all the bezier curves for weight loss; I imagine that came from 3 discrete data points, so buyer beware. But, if the end result is at all similar, it would definitely be the way to do turkey.

I've also heard good things about rubbing the turkey down with mayonnaise and herbs while it cooks in the oven. This apparently creates a skin texture more like fried turkey, which helps in retaining juices. I imagine this method combined with salting could produce a very tasty oven-cooked turkey.