> I am getting a "natural" birdie from my favorite meat counter and plan to
> brine it. I know I should have asked this last night, but forgot. Recipe
> says 1 cup kosher salt. I have a big box of Diamond brand salt around.
> It's flakier and less dense than a lot of salt. Should I use more than
> one cup?

No that will be fine. You don't say how big your bird is, but
just make sure you can submerge it in the water so make sure you
have a big enough stock pot.
>
> I seem to recall reading (yeah, I could check google, but I'm fried) that
> brined birds work better if you brine them and then take them out of the
> brine and let them "dry out" in the fridge. I'm getting the bird on
> Tuesday, should I brine one day and let it "dry out" overnight, or just
> pat it REALLY REALLY dry? Is there a law of diminishing return for
> brining? (e.g. is the recommended 18-24 hours not to be exceeded)

Just pat it dry with lots of paper towels before you cook it.
Overnight is excessive. I've never brined for longer than 24 hours
so I can't answer the part of your question about brining longer
than that.
>
> Also, if I am using a ricer for my potatoes, do I really need
> to bother to peel the potatoes when I boil them?

I'm pretty sure you do have to peel them. If you're using a
food mill you can get away without peeling first, but a ricer
is smaller with smaller holes and I think it would be too
gummed up with peel to be effective.



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Katherine Becker "As god is my witness
I thought turkeys could fly"
NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP

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