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



Are you rinsing the bird thoroughly after you take it out of the brine?
Rinse well in sink. Then put the bird in a pot of plain water and agitate.
Remove and pat dry.

Works for me.

Spud