Originally Posted by Demosthenes9
I'd wager that the butt will take much longer than most people would think. Will be interesting to see just how long it takes.
I can already tell, you are absolutely correct, and I somewhat expected it to but I wasn't sure. I did want the fat cap to render down over the bird just a bit, so in that respect, it's a score.
The bird is almost done, and the skin is looking nice and crisp. In prepping the bird I separated the skin from the meat and scrapped out as much of that yellow, fatty stuff. Then I mixed my rub up this and blended with mayo and coated the meat and the underside of the skin, then all over the topside and popped the whole thing back in the fridge for a couple of hours.
The salts/spices in the rub underneath tenderize the meat while pulling the moisture out of the skin, the mayo works in locking in the flavor/moisture in the meat while oiling up the skin to crisp. Or at least that's my theory.
I have now removed the bacon, chopped it up and created honey mustard with some wildflower honey I picked up at a farmers market, a bit of Dijon mustard, splash of apple cider vinager and added the chopped bacon and basted the bird. Hopefully it'll turn out well with a nice, bite through skin!!!