Serious Eats - seriouseats.com

I both spatchcock and butterfly chickens - brining if I need - For the last couple of years I brine my turkeys using new things each year, from apple cider to chicken broth to wine. This is the first year I decided to spatchcock or butterfly my 18 lb turkey. All your comments and directions talk about brine then remove backbone. I remove the backbone first, then brined the poultry. --- Makes it a lot easier to handle - more area is exposed to the brine - and it took up a lot less space with the turkey being flat. No turning involved.