Originally Posted by bobfeebish
Thanks for posting this.
I am looking forward to trying it out.
I do have one question:
Do you salt inside the cavity as well or only the outside of the bird?
Yes sir, salt the cavity. One more thing to consider folks. Remember you can incorporate your favorite rubs in with the salt and it will take the herbs and spice flavor into the bird. But keep in mind if your rub has a high salt content you will be adding to the overall sodium.
Also, as I mentioned in another thread I RINSE
the bird at the end of three day brine. And I do try to air dry in the frig. which does result in a better skin. Then just prior to cooking I will moderately reseason with my rub or herbs (for instance Todds Dirt).