whether 'tis nobler for the bird to suffer overnight
|my pretty brine|
I am using a brine for chicken I found in Ad Hoc At Home - by French Laundry dude Thomas Keller - I haven't changed it at all - so I probably can't just reprint it without getting sued (not that so many in the world read this blog - In reality I'm probably quite safe). However, the important thing to know is that you should use 10 oz of kosher salt - (I use Davids because it doesn't have any anti-caking agents in it, it's just pure salt), one quart of water and 1/2 a cup of honey. Then throw in whatever herbs or other flavor agents you choose. (garlic, lemons, parsley for example...) All this is for a 10 - 12 lb bird.
You have to cook your brine the day before you brine your bird because it has to cool thoroughly before you dunk your bird in it. Then don't let the bird sit in the brine more than 12 hours or your turkey will taste like a plate of table salt.
I'm also planning on cooking a 10lb turkey the regular way (I have 20 people coming, and, perhaps more alarming, 4 of them are teenaged boys) - although I'm going to butterfly that bird, and cook it upside down for an hour before flipping it.
I'll let you know which turns out better - perhaps Hamlet's poultry ponderings will be answered anon...