Cook's Illustrated (Nov/ Dec 01)has a master recipe for brining that includes 1/2 cup sugar per quart of brine. I am going to brine a turkey. I figure I will need about 2 gallons of brine so according to the recipe I will need 4 cups of sugar.
This seems like a lot. Has anyone had any experience with this master recipe, is this a reasonable amount of sugar?
Thanks in advance!