To brine your bird…
- Rub 2-3 teaspoons of the brine per pound of poultry on the inside, outside, and under the skin of your bird of choice.
- Refrigerate uncovered, skin side up for 24-36 hours.
- Take the bird out 30 minutes before cooking.
- Rub butter or oil on the skin.
- Grill at 425 degrees on indirect heat.
- Get praised by friends and family for making poultry juicy, crispy, and actually tasty.