Well, I brined yesterday and got the bird on at 0500 hours this morning. It is A 12 pounder that was brined in A citrus brown sugar brine of which I have to find the link to. Stuffed it with Apples, Oranges, onion and garlic. Then I brushed it down with garlic butter under and on top of the skin. I figured the brine would take care of the salt so I didn't do A rub. We will see how it goes. Qview included and A pic of my new and already heavily used UDS.
