I'm brining a turkey for the first time this year and was going to follow Alton Brown's Good Eats Roast Turkey recipe. (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html)
However, I'm confused b/c Alton's recipe says to brine the turkey for 6 hours; however, a lot of sites I've been reading up on say a minimum of 24 hours for a brine. Can anybody give me a clear answer based on their own brining expertise; especially if you've tried Alton's recipe? I would appreciate any feedback. Thanks!
EDITOR'S NOTE: To learn all about brining, check out The Food Lab's The Truth About Brining!