7 minutes ago, DiggingDogFarm said:I wouldn't leave it in the brine, you'll risk over-brining it which can also lead to bad texture.
It should be fine air drying in the fridge for a couple days, but I find that the skin doesn't dry well in the hollows between the legs and breast, and the like.
I use a hair dryer, dedicated to the purpose of evening dry poultry before it goes into the oven, or spit, or the like.
The couple days rest will also help equalize the salt throughout the bird.
Cool. Thanks. I'll go ahead and take it out, and stick it back in the fridge whole on a rack couple of nights, and maybe spatchcock it Friday morning and let it dry some more before I roast it.
