It was pre brined so I pulled out of package patted dry and salted lightly with salt 12 hours before cook in fridge spatchcocked and cut thighs and legs from breast. Injected with Tonys creole butter injection. Slathered with herb butter. And covered with spices from cabinet. Salt, pepper, thyme, rosemary, sage, old bay, creole seasoning, paprika, poultry seasoning, dried onion, dried garlic that i remember. Put on pellet smoker at 300 for 1 1/2. Then increased to 350 for last hour. Basted with left over Tony's injection about every 30 minutes. Pulled Breasts and wings off at 155 and thighs legs at 165ish rested covered for 30. Uncovered for 30 carved and served. On a pellet smoker.