With the turkey sitting inside the clean sink, rinse the surface of the turkey's skin and inside the body cavity with cool water.
Then, take a copious amount of kosher salt and rub the whole turkey down. This step helps to flavor the turkey initially and helps clean out any turkey juices that may have accumulated during the defrosting process.
- Some may feel that the salt dehydrates and toughens the meat ever so slightly, however I have never found this to be the case. My grandmother always gave a quick salt rub to fowl while rinsing them and she cooks a mean bird.
When the whole turkey is rubbed down, turn on the water again and re-rinse the bird thoroughly washing away all the salt.