Quote Originally Posted by CaseT View Post
I spatch 99% of my whole birds. Typically 1-2 at a time. I wear two layers of blue nitrile gloves. I set up cooling racks over disposable sheet pans, or regular sheet pans. I remove the birds from the bag. I do not rinse poultry. I place the bird on a cutting board and spatch. Remove glove pair #1 then season. Then onto the cooling rack over the pan. I dry brine all my poultry prior to cooking so this goes into the fridge for 4hrs-24 hrs. Nothing covering the bird.



This bird is ready for the fridge to dry cure prior to cooking.
When you dry brine, do you use a rub with salt ?

What are you using for seasoning ?

I would like to dry brine but all my fav rubs contain salt.