Brining a turkey?

[Knewmee]

Has anyone ever done this? I’m thinking of using nigella’s recipe, brining in salty water in a bucket, basically, with various flavourings, but am a bit puzzled about what to do after the process. She suggests just patting it dry, with kitchen towel. Is that right? You don’t need to rinse it?
And how long do you have to leave it, after the patting, before roasting?
How many days do you brine for?
I’m a bit afraid it may be hideously salty.
Any experience?

[f00k]

I've never done it before but I'm doing it this year using Nigella's recipe. Interested to hear people's views before I make a big mistake

[OlafLovesAnna]

I always brine a la Nigella. I follow the instructions but only vaguely dab the breast dry with kitchen paper.

The bird is always lovely and last year I bbq'ed it too.

[ItMustBeBedtimeSurely]

We do it every year- its absolute genius. Really easy and means no dry meat at all. Plus makes the rest of the cooking less faffy - you don't need to mess around with foil etc.

[Rankellior]

We do it too. Usually prep the day before and leave in the garage overnight. Tastes lovely and no-ones been poisoned yet

[Ninkanink]

Ugh god no don’t do it!

We tried that recipe some years ago and we all agreed that it was vile. We didn’t like the flavour (which I suppose could be varied according to taste, tbf) nor the weird texture of the meat. Thank goodness we did a trial run in Nov as we would have all been sorely disappointed had it been our Christmas dinner.

But as I always say on this topic, there are clearly two camps because some people say they’ve really enjoyed it.