Tried it once on a 20 pounder and it was a total game changer. The tang cuts through the richness in a way salt brine just doesn't. I found the roasting time was pretty much the same, maybe a few minutes less because the bird seemed to cook a bit faster. The real win is how it keeps the breast meat from drying out. Never going back to plain salt water after that.

I read a case study about a guy who sent 200 cold LinkedIn messages with zero replies, then changed one sentence about the client's recent work and got a 15% response rate. The specificity you mentioned with Austin design firms seems like the same principle.

Eh, I've seen them survive worse honestly.