/ck/ - Food & Cooking

Help me out here bros. 13 pound bird for a small family Thanksgiving. She's thawing now and I will remove the backbone to cook butterflied or spatchcocked or whatever. Do I dry or wet brine? What do you guys have the best results with? And if dry, do you still herb butter before cooking or do you not mess with the skin so it ends up crispy? I've never dry brined poultry of any kind. Any recommendations here would be very much appreciated.