In article >,
Kent > wrote:
>"JC Dill" > wrote in message
.. .
>> 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?
>>
>If you're going to brine a long time use less salt per quart of water. The
>longer the turkey sits in the brine the more will the salt penetrate. In
>theory I think it makes a lot more sense to brine longer with a relatively
>low salt/H2O ratio than to brine with a higher ratio for a shorter period.
>The brine gets through to more of the meat.

You also have to consider the geometry of the meat. Unlike perhaps a giant
pork roast, brine solution will also be entering the flesh from the cavity
as well as from the outer skin layer.

If the long brine is for scheduling reasons, you could brine, rinse, dry
and then stick it in your fridge until it's time to cook. Being in the
fridge after the brine also supposedly makes the skin crisper.