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The Food Lab: Turkey Brining Basics
I've brined and fried and the bird was great. Recently I've brined but added a little herb stock That is bay lea,f rosemary, basil, celery, onion and garlic simmered for 20 minutes then cooked and added to the brine along with half a cup of sugar. I brine over night in a big stock pot on the back porch when the nighttime temperature is in the high 30's or in a cooler if it is warmer (I replace some of the water with ice. It is melted but still cold by morning).
I cook the bird breast side down on a V rack with no stuffing (except an oinion and a celery stalk and maybe an apple) 450 degrees for 15 minutes and then down to 330 degrees. I use a convection oven . I turn the bird onto it's back (carefully) for the last 20 minutes to brown the breast skin.
The result is crispy skin all over, moist tender meat and because the exposed back cooks more quickly than the breast which is on the bottom, the white and dark meat are both cooked perfectly
Serious Heat: What to Make with Bhut Jolokia, the World's Hottest Chile
I cooked half of one in a mixed vegetable dish and it added serious heat.
I use habaneros in chili, in hot Mexican cheese dip (which is a big holiday pot luck winner, half the folks at most parties love it the other half won't taste it) and in omelets. I will use the Bhut peppers in those . I got a few from a friend who grew them I am going to dry them out and try to plant the seeds next spring to grow my own.
Hot pepper does stimulate stomach acid so if you have an ulcer it can make it worse but it doesn't actually burn the skin, just stimulates the pain and heat receptors in the nerves to fool the body into thinking it is being burnt. The heat and pain receptors use the same nerve fibers so both are stimulated at the same time. Blistering from hot peppers is a result of the body being fooled so it is not really common. No flesh is actually being harmed by the hot pepper you just think it is. It is very true (from bitter experience) that the peppers do pass through into the stool and eliminating them can be VERY painful.
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I always put roasts into a hot (475F) oven for 15 minutes then drop heat to 275F and cook until the meat probe thermometer says it's done (125F). Then let it rest covered out of the oven for 15 mins. and everyone raves except my step daughter who requires me to cut her piece off and cook it until it is a uniform gray (Yetch). I also dry age the rib roast in cheese cloth in the fridge for several days and coat the meat with salt, pepper and granulated garlic before cooking. I may try your method next year.