24hr brine (basic salt-sugar, threw a bunch of garlic powder in with it)
spatchcocked, removed the leg quarters (only holding on my skin anyways)
Injected half with Tony Cacheres Cajun Butter
Injected other half with clarified butter
When it got close to done (130ish in breast), I threw into a foiled pan with 1/2lb butter chunks on top and covered with foil.
Clarified butter side was near perfect. Cajun butter side was overly salty with a fake cajun flavor going on.
shot for 300+ top rack