Thanks . I have a few hours in doing this . I've settled in on this method .
The short time in the brine won't add a hammy / cured flavor , but it does add to the taste and texture in my opinion . Not anything you can really put your finger on , it just works .
Also the brine ingredient amounts are where we like it . Salt level is perfect , and seems like a lot of sugar , but it works .
If I change things up or leave something out , I get questions at the table .
I do mine whole 99 % of the time . Used to do the butter under the skin . Still do sometimes . For this method , leaving the skin tight and tying it improves the texture . Again , this is done to our taste . You can use the basic idea and apply what you know . I like the boned and rolled over the bone in .