Brining a spatchcocked turkey?
I'm planning to spatchcock my turkey this year. The turkey is my least favorite cooking task for Thanksgiving dinner, since I never feel confident that the bird is evenly done, so I'm going to see if this method helps.
I'm also planning to brine the bird, after the backbone has been removed so it won't take up so much room in the fridge.
I haven't really found any postings about both brining and spatchcocking. Any body have any comments, advise, misgivings, etc.?