My DH gave me the Zuni Cafe Cookbook for my birthday, and I've since made the Roast Chicken several times. I love the way the chicken tastes after salting it 24 hours in advance -- juicy, tender and flavorful through and through. I was thinking of trying this technique with turkey this year -- maybe 48 hours in advance to accomodate the larger size? It's easier than brining (like the poster below, I live in an apartment, and just don't have the space to brine properly) and with the chicken, it yields great results. Thoughts? Suggestions? Horrified comments?