i did this to a spatch yesterday... was wonderful... did 2 birds.
the bride is still talking about it. used my MES and didnt get a good skin BUT i dont eat it very often anyways..
HERE IS THE PROCEDURE I FOUND ON THIS SITE AWHILE BACK !!!!!
I take a standard poultry brine of:
1 Gal Water
2.5 oz Salt - Kosher
2.5 oz Sugar
1 ½ tsp Garlic Powder
1 ½ tsp Onion Powder
1 ½ tsp Cajun Spice (Louisiana Cajun Seasoning)
1 ½ tsp Celery Seed
To that I add a grocery store size bottle of Kraft Catalina Salad Dressing and a bottle of Crystal Hot Sauce.
For the individual pieces I marinate 24 hours. For the whole bird I go up to 48 hours.
I spatchcock the whole bird because I think it cooks faster, and also gives more skin exposure, allowing it to get past the rubbery stage.
Once out of the marinade and drained, they get rubbed in:
¾ C. Sugar
1 T Kosher Salt
2T Black Pepper
1T Garlic
1T Onion
2T Old Bay
4T Paprika
2 t dry mustard
½ t ground bay
½ t ground rosemary
VERY SIMPLE AND SCRUMPTIOUS :0)