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ISO: Brining-Can it be TOO Much?

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We're hearing great things about Brining Turkeys for Thanksgiving dinner. Takes less time to cook, but most importantly, they stay very moist, everyone says.

Here's the question ... most recipes call for brining OVERNIGHT ... but what if you brined for TWO nights? Too much? Salty? Acidy?
MsgID: 215108
Shared by: alec miran maryland
Board: Holiday Cooking and Baking at Recipelink.com
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Reviews and Replies:
1 ISO: Brining-Can it be TOO Much?
  alec miran maryland
2 Recipe(tried): Too much brining
  Jon Diamond; ATL
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  • Please select one:
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

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