I have an 18lb turkey and I plan on using Alton Brown's brine recipe. I have a fear of my turkey being salty and thought about cutting the salt down to 3/4 cup as opposed to a full cup. Should I bother doing this since the recipe is for a 16lb turkey? I don't want it salty, but not too weak either. Since my turkey is 2lbs heavier than the recipe, should I be adding more of anything, like sugar?
OH, and about how long should I brine this turkey? The recipe calls for 8-16 hours but I read somewhere that it should be 1 hour per pound, so 18 hours? I also don't want my meat to be mushy.
~First Time Briner