spatchcocked

[daveyd]

do I still brine?

[Ernest]

Yes, I'd go with dry brine but that's up to you.

[smarkley]

I agree with Earnest... but if the turkey is 'enhanced' be careful.

I hate hate hate that 'enhanced' crap they are selling us... grrrrrrrrrrrrrrr

[richinlbrg]

I dry brine a day ahead and leave it unwrapped.

[daveyd]

so just salt it w kosher salt and leave in frig till morning, then smoke?

[richinlbrg]

I use sea salt. You can use the salt of your choice.
I just leave it unwrapped in the fridge for a day, light the coals, put on any rub of choice and put it on.
That easy.

But smarkley makes a good point about enhanced having salt in it, so you might want to be a bit careful and read the label. There is another discussion of just how much salt in the enhancement requires what adjustments to dry brining.

[Jon Solberg]

This may help you some

Click the link below, scroll down the page about 1/2 way:

• Salting, wet brining, dry brining, and injecting

[Dr ROK]

I just read an article on Serious Eats that stated you can dry brine up to 72 hours in advance. I salted mine yesterday afternoon and will cook it tomorrow morning, so it'll be just short of 48 hours. I always use Morton Kosher Salt because it's easily available and also relatively inexpensive.