Spatchcocked and brining but ...I think I'm going to roast in the oven in a pan sitting over some celery, carrots and onions with a pool of white wine. I feel like a traitor but I didn't get it in brine until 6AM today, it is too big for my Royal Oak and the sun got in my eyes. Spatchcocking not too bad but brining ... Hope it doesn't come out too salty. I love anchovies and olives but hate over salted meat. My turkey said 8 - 10% salt solution already in there. A lot of places said by spatchcocking there is no need for brining. Also ala Jaques Pepin, I will make cuts at joints (thighs, wings and drum) so things will come together at similar times.