^^^ The brine you used was a bit saltier than the one I recommended. Your recipe used 1 cup/gallon of water vs. the 3/4cup/gallon I recommended. The more salt you use, the shorter the brining duration should be. Soaking the birds in just cold water for an hour or so afterwards helps keep them from being too salty. And I don't know if that amazing Greek season has salt in it, but after a bird has been brined it's best to use a spice rub that is salt free.