That was me. In chatting with chefs who work at restaurants and what-not, they all pretty much told me I would need to brine turkey and chicken breast in order to get excellent and moist results. That's the intel/feedback I got and so I began brining and did find it made a difference. Only problem is that sometimes it can make it too salty. Seems it's a matter of salinity & time, sometimes it's hard to get it right.
I've never tried a dry brine, can't see how it would work as, if anything, you'd think the salt would pull moisture from the meat. Here again, I guess I need to give it a try.
This Naturific Harvest Brine sounds interesting...is that a dry brine or what?