How long is too long to brine a turkey? I'm picking up my turkey
today, BBQing it on Thursday. Are there any reasons to NOT brine it
for more than 24 hours?

I'm planning on cooking it stuffed. I know that most sites say "don't
do that" but I'm going to bring the grill up to oven temp (350 or
higher) and use it like an oven. If anyone has any *grill-specific*
reasons that cooking a stuffed turkey this way is a bad idea, I'd love
to hear your reasons.

I've detailed my cooking plan in my blog:

<http://jcdill.com/blog/?p=61>

Comments on my blog or here in the newsgroup(s) (ba.food,
alt.food.barbecue) are both welcomed.

Thanks!

jc

--

"The nice thing about a mare is you get to ride a lot
of different horses without having to own that many."
~ Eileen Morgan of The Mare's Nest, PA