As an additional guide, 10 -12 hours of brining is perfect for a 12-14
pound bird.

Hope that helps!

GrillJunkie


GrillJunkie wrote:
> We agree that brine time is dependent upon the salt to water ratio. In
> any case, brining time should not exceed 24 hours! The salt
> penetration will ruin the flavor and the texture of the bird.
>
> Be sure to use iodine-free salt as well. If you're interested, we have
> a new Grilled Turkey recipe on our site which includes a "How to Brine"
> section.
>
> http://www.grilljunkie.com/recipes.html
>
> We also recommend checking out Derrick Riches site on about.com. He
> does a great job covering brining techniques while also providing some
> good brine recipes.
>
> http://bbq.about.com/od/brinerecipes/r/bl90821a.htm
>
>
> Happy Thanksgiving!
>
> GrillJunkie
>
>
>
> null wrote:
> > 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?