[Puppyboy]

I'm doing a whole turkey this Sunday.

On Saturday afternoon I'll drop it in the brine.

This weekend my brine will consist of one cup of k-salt per gallon of water then about a cup of the rub I plan on using.

Figured I would try a little something different this time around.

I cook mine to about 170* in the breast then let it rest uncovered for about 30 minutes before de-boning.