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 (not here)recommending turkeys being brined for only 2 hrs per pound, or even less, in many experts' advice. 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. Has anyone got any expertise in this? Would love to see other opinions or any discussion of this.