JC Dill wrote:
>
> 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

One time, I "over" brined a turkey breast, and it was awful -- way, way
too salty and ended up wasted! I had brined it about 24 hours or so,
and I think perhaps 8 hours would have been plenty. So yes, there is a
reason not to brine a turkey (or pork, for that matter) for too long.
It's probably better to underbrine than it is to overbrine <g>.

Sky