I found a brine recipe that gives the quantity for Diamond Crystal kosher salt. Unfortunately, that brand is not carried in my area. I know there is a significant difference in weight between Diamond and Morton--which I can get. Does anyone know how I should adapt the recipe? It calls for "1/2 cup kosher salt (such as Diamond Crystal)" to 7 cups of water plus 2 cups ice cubes for a 6 lb. turkey breast.
Thanks in advance.