Why would you brine a chicken breast for 24 hours!? Wouldn't this account for the difference in texture? With the surface area to mass ratio as one breast has t

Why would you brine a chicken breast for 24 hours!? Wouldn't this account for the difference in texture? With the surface area to mass ratio as one breast has that would be like brining a turkey for a month (maybe more). Everything I've ever read says that 30-60 minutes is plenty for a breast. Even Alton Brown's fried turkey recipe [1] recommends 8-16 hours for a whole 13-14lb turkey. The other thing not addressed in the article is the target cooking temperature and rest time. Did he pull them at the USDA-recommended 165° or did he pull them earlier and let them come up to 165°? Were the cuts allowed to rest? 1: http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html http://www.foodnetwork.com/recipes/alton-brown/deep-fried-tu...