Cooking For Engineers

[pbonefirst]

I'm experienced and enthusiastic re brining birds. I add herbs and onions and garlic to my brine and all that flavor is infused into the bird. A professional chef told me he brined all chickens for 2 days in the restaurant. So I'm surprised to see expert chefs recommending turkeys being brined for only 2 hrs per pound, or even less, in many experts' advice.
Would love to see any discussion of this. I tend to do a lighter salt - 1 cup fluffy kosher salt to one gallon of water - brine, with lots of herbs and vegetables (celery and carrot) and it is hard for me to resist doing two days submersion. Cheers!