Method

For the brine: Combine the water, sugar, salt and spices in a large pot and bring to a simmer over high heat. Stir to dissolve all of the sugar and salt. Remove from the heat, cool and refrigerate. Clean the birds, pat dry and submerge in the cold brine. Weight the top with a plate or something so that all the birds are fully submerged. Brine them for approximately 3-4 hours. Remove from the brine, rinse well inside and out and pat very dry.

Preheat the oven to Convection Roast 375-400°F depending on the oven, and rub the birds all over with half of the olive oil, salt and ground black pepper. Heat a large roasting pan over high heat and add the rest of the oil and the butter until the butter begins to foam. Sear the birds breast side down on the stovetop for about 3 minutes or until lightly caramelized. Flip them over and place in the oven to roast for 20-25 minutes or until an instant-read thermometer registers 160°F  internal. Remove from the oven and allow them to rest for 10 minutes before serving.