[lizma2]

“will still dry brine, but this year we will put it on our charcoal weber grill with the rotisserie collar.”

Sound like heaven.

What’s your dry brine? Always used wet.

[MomwithHope]

We use the same method every year. First saw it online in an article that is still up there. Not good at posting live links but you can cut and paste -

http://www.latimes.com/la-fo-saltedturkey-story.html

We have done a chicken this way too. It was also called the Judy bird after the lady who came up with it. She also had a restaurant. Passed away rather young as I recall. We add the finely minced fresh poultry herbs to the salt.