Okay guys and gals, I did a test run on a spatchcocked turkey for Christmas. I'll keep this short. I used the Slaughterhouse brine, and brined it for four hours. The actual Christmas turkey will be 24 hours. IIRC, I cooked it at about 350*, and it took three or four hours. It was the bestest most juicy turkey ever. I was amazed that it was still so moist even days later. It weighed 13 pounds, IIRC.
Here's the Qview. Some pics are blurry because the lens on my camera was dirty and messing up how it focused: