OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.

I've been buying cheap, small (~10-12 lb) turkeys from the local
Safeway, spatchcocking/splitting them, and slow-cooking them a half at
a time on my WSM. I've perfected the cooking process.

BUT, the turkey comes out ..... SALTY... TOO salty. I'm using 1/2
gallon water, 1/2 cup salt, lemon juice, pepper, garlic, other spices,
as the brine. It's just WAY too salty.

Am I doing something wrong?

Thanks a heap,

-Zz