Once again, thanks to the group.

I did rinse "well", maybe not well enough. I'll try soaking in fresh
water as suggested. The texture and moistness were perfect, it was
just too salty. I may cut back on the salt. Probably, I'll skip the
brining next time just to get a comparison.

Again, thanks a heap,

-Zz

On Sun, 13 Jan 2008 20:49:12 -0800, Zz Yzx
wrote:

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