Dave Bugg wrote:
>
> You really don't need to keep the bird in brine for longer than 12-20 hours.
> Once brined, you can stick the bird into the fridge until Thursday morning.
>
> --
> Dave
> www.davebbq.com

Thanks. I will do as you say this year. I just found a way to infuse
the meat well, and I kept on doing it over the years.