3 1/2-to-4-pound bird
75 grams kosher salt (1/2 cup plus 1 tablespoon)
500 grams hot water (2 cups)
500 grams ice
57 grams unsalted butter
5 grams Aleppo pepper
4 grams za'atar
1 teaspoon kosher salt, divided
heavy duty kitchen shears
one 2-gallon zip-top storage bag
an ordinary household oscillating or box-style fan
remote probe thermometer
*Although plenty of folks use large, single pizza stones I prefer smaller, thicker stones that can be arranged in various patterns in the oven. Most sets that I've used have come with 5 stones that can be arranged differently to suit various oven shapes and sizes. Smaller stones, in my experience, tend to break less often. But that's just me.
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