I love a well brined bird, or any cut of meat for that matter. Common paradigm is a 1/4c per litre, or more technically, 5% salt by water weight.
The Food Lab - if you're unfamiliar with the practice
Standard
Brined!
What's your preference?
I cut the salt by 1/2, and add a very small fraction of sugar. Just finished filling up a 5 gallon bucket to drown the gobbley-de-gobble in for a quick 24hr brine. I've let it go as far as 3-4 days in the past with pork and the odd bird, and find the half measure of salt gives it more of a background effect over a long brine, especially welcome for the antisaltites that abound these days.
Obviously more of a poll for the bird-cookers of the household, but you can't ignore the opinion of the bird-eaters!
What really converted me was a brined bird that was left on the rotisserie far too long. Temp'd out at 210, but was the juiciest overcooked roast chicken I've had to date
The Food Lab - if you're unfamiliar with the practice
Standard
Brined!
What's your preference?
I cut the salt by 1/2, and add a very small fraction of sugar. Just finished filling up a 5 gallon bucket to drown the gobbley-de-gobble in for a quick 24hr brine. I've let it go as far as 3-4 days in the past with pork and the odd bird, and find the half measure of salt gives it more of a background effect over a long brine, especially welcome for the antisaltites that abound these days.
Obviously more of a poll for the bird-cookers of the household, but you can't ignore the opinion of the bird-eaters!
What really converted me was a brined bird that was left on the rotisserie far too long. Temp'd out at 210, but was the juiciest overcooked roast chicken I've had to date