In article >,
skyhooks > wrote:
>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?
>
>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>.

Isn't brine time dependent on the salt concentration?