I have a turkey I want to brine before roasting. I remember reading about Alice Waters' recipe for brining it, but the recipes I found on the internet aren't consistent with regards to the amount of salt (and sugar to a lesser extent). One recipe calls for 2 cups of salt and one cup of sugar while another calls for 3/4 cup of each for 2 to 2 1/2 gallon of water.
Anyone have the original recipe to clear this up?
Any tidbits that you've learned while cooking it at the home kitchen would be helpful as well.