If desired, wet-brine the birds for up to 4 hours, then pat dry and let sit on a rack set over a baking sheet in the refrigerator for 4 hours. Preheat the oven to 300°F. Pat dry:

Sprinkle with:

Rub each bird with:

Place on a rack in a roasting pan and roast until cooked to medium-rare, 30 to 45 minutes—the meat should be pale pink. Remove the birds from the oven and increase the temperature to 500°F.

Let the birds rest, loosely tented with foil, for 15 minutes. Once the oven is preheated, place the birds back in the oven and roast until browned, no more than 10 minutes.