First the brine:
|Lemon/Herb Brine Components|
|If you wouldn't hurt me I would drink you.|
There are many ways to truss a bird and you may already know how, but after some searching on variations I came across Brian Polcyn's method, which instantly became my favorite for its simplicity, yet ability to really tighten everything up nicely. He even has a nice video, left, to walk you right through it. So you've watched the video and you understand the trussing concept, let's hold off on tying her/him up and figure out how we can dress this bird up for success while it cooks.
|Sorry for the ugly photo.|
|Ooo blurry bird you will get a new camera soon.|