Speaking of brining, the LA times had an article on brining a turkey,
which I'm following, that called for the turkey to be brined for 2 to 3
days.

Most of the recipes I've seen on the web call for it to be brined for
much less time than that and warn strongly about the negative (and
salty) effects of over-brining.

Anyone have direct experience with brining this long?

Thanks,
Bruce