In the Los Angeles Times, Russ Parsons shares a turkey cooking technique inspired by Judy Rodgers, the chef/owner of San Francisco's Zuni Cafe.
He calls it "dry-brining": "You just salt the turkey a few days in advance, give it a brisk massage every so often to redistribute the salt, and then roast it." The salt releases moisture from the turkey, which gets reabsorbed by the meat, essentially brining the bird in its own juices.
While wet-brining -- soaking the turkey in a saltwater solution -- has become a very popular way of preparing turkey, Parsons notes the technique often leads to a spongy texture. On the other hand, dry-brining leaves the turkey "firm and meaty."
While the technique is straightforward, make sure you leave enough time for the turkey to brine (three days), though Parsons writes that you can cut it back to two days.