Nailed it 🦃

20 pound bird, dry brined overnight following the Kenji dry brine method (salt + baking powder). Had to drape it over the rib rack to make it fit. Ambient temp fluctuated in the 300° – 350° range. Took 3.5 hours plus a half hour rest at the end. Turned out perfect!

The rub was brown sugar, salt, garlic and onion powders, fresh sage, thyme, and rosemary, and smoked paprika. I pulsed it in the food processor to make it as fine as possible. I rubbed it down with olive oil as a binder. It still clumped but it turned out fine.