Hi all,

I did the aforementioned roast turkey which was brined for one day. It
came out fantastic! So great, we bought another turkey and did the same;
only this time, because we couldn't cook the day after, we allowed it to
brine for 2 days. It came out even more tastier.

My question? How long would a turkey left in said solution benefit for?
I assume equilibration of flavors would occur within the first 24 hours,
but since the bird tasted better at 48, perhaps 72 may even be better?

Any advice is appreciated.

Regards

Rich



--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤° `°¤ø,¸¸,ø¤°`°¤ø
><((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!