I've was thinking about trying the Apple Brine recipe, but spatchcocking/butterflying it. Has anyone tried this with the apple brine method? Any adjustments to the posted virtual weber apple brine recipe to account for spatchcoking? BTW, I will be cooking 2 12 LB turkey's in an 18" bullet.
Though I've not used this brine and spatchcocking/butterflying a turkey, I do not think there would be any adjustments required to the brine due to spatchcocking/butterflying alone.
