On: The Truth About Brining Turkey

[wooster]

Not when he's going to re-therm. Also, from the post I linked above:

  A rib-eye was salted, seared, placed in a vacuum bag, 
  and cooked at 55 C for 1.5 hours, chilled, stored for 
  two days, rethermed at 52C for one hour, seared, and 
  served