Instructions: Brining chicken and turkey, I have been converted to their way of thinking.

It does make the meat moister and tastier. The standard solution they recommend, and Ive been using, for a 6 - 8 pound turkey breast or a chicken is:
Soak for 5 hours.

I would appreciate your thoughts on how to apply this "formula" to an 18-21 lb. whole turkey. I believe that the solution would remain the same but Im not sure how to adjust the soaking solution. Would 5 hours still allow the solution to thoroughly penetrate the entire turkey? How long might be entire turkey and care to share it with me?

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