your recipe for the brine and rub? looks great
The brine was pretty basic. 2/3 cup of kosher salt & 2/3 cup sugar per gallon of water. These took about 1.5 gallons. Then 1/2 teaspoon of celery seed. The day before I brined them I brought a quart of the water to a boil, removed it from the heat, added the salt & sugar to dissolve it. Then added the remainder of the cold water & celery seed & placed it in the fridge to chill. The next day I cleaned the birds & put them in the brine for 12 hours. Removed & rinsed with cold water. Then I patted them dry with paper towels, stuffed with a basic sage stuffing & applied the rub. The rub is something I just threw together with chili powder, paprika, onion powder, garlic powder, cajun seasoning, black pepper, season salt, kosher salt and celery seed. Cheers!!!
Here's a pic of them in the brine: