BchrisL
Senior Cook
Melody got a 12 pounder from work for Thanksgiving. We had more turkey than we could consume that week so I wated till today to cook this hen.
Last night I brined the bird in a solution of salt and water, 20 to 1 by weight. That is 2 gallons of water and 12.8 oz of salt. (256/20) and covered it with ice in a cooler.
This morning I removed the bird and rinsed off the brine and patted it dry.
Then I rubbed it down with vegetable oil and rubbed on a chicken rub spice blend. ( Ok I'm lazy, I didn't mix up a rub from scratch.)
I then put the bird in the egg at 300 for four hours, until the probe in the thigh read 185.
We will be eating on this all week.