brined and rubbed with a compound butter of tony cachere's and oregano, First time i've ever brined a bird before, will never not do it again, unbelievable difference, I'm superman in this family right now My nemesis, 9.75 lb turkey. Brine, AKA The elixir of life. my high tech brining system. Thank you Nebraska winter for keeping my garage a balmy 32 degrees! ready to be wrapped and rest for awhile. 5:00 am christmas morning :/ got my first fatty in there as well, posting qview of that in the fatty forum. I pulled the bird at 165* and I let it rest here for about 30 minutes, then wrapped in foil and a towel and into a cooler for around an hour till lunch. bit of a closer picture, i was worried that the skin not covering part of the breast would hurt it, but it was the best part imho. close up cut picture. pulled and plated. If you think the dog looks pathetic, you should have seen the humans waiting to eat this bird. That's all for now, I know this is a lot of pictures, but I was under the impression that alot of pictures was encouraged here, if it's too many i'll cut back next time.