If you add rosemary to the cavity while roasting the bird, rather than the brine, it will add lots of flavor, especially to the gravy if you use the drippings for the gravy.
Stick a generous handful in there, along with some butter and chopped garlic and onion. You can even stick some under the skin.
Did Just that yesterday (Brine then deeeeeeep fryyyyyy)
Man that makes an awesome bird.
Just be careful. It was a good three years in to the deep frying phase that anybody thought to warn you about how dangerous it is. (Golly, 3 gallons for 400 degree oil, a big hot open flame, a rubber line and COMPRESSED PROPANE? ya think?!?)
Make sure the turkey is dry, inside and out. We take a broom handle and two people to gently lower it slowly into the oil.
I’ma gonna go make me a sammich.
The salted turkey ended up very well - probably not as juicy as brining, but still pretty juicy and very turkey tasting.
It’s worth trying if you don’t have the space for brining (though it does require more time).
Yes, I always do this with chicken, and I did it with the turkey, too, though I skipped the onion. Before you ever sit down to eat, the fragrance wafting through the house is heavenly.
My spouse ruined the gravy, but that’s okay, I don’t like gravy that much anyway. 