On Tue, 21 Nov 2006 11:04:58 -0600, 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?
>>
>> 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


I found that by cutting the amount of salt in the brine recipe in half
and brining for the full 24 hours it worked out great. If you follow
most recipes out there then yes it will turn out very salty after a
full 24 hours.