Hi all - I'm doing my turkey tomorrow (relatives today, but I'm DYING to smoke one!! First-ever try, pix tomorrow).
Most of the brining instructions I've found say 1 hour per pound. I have a 14lb bird.
Due to our schedules, I either have to brine it this morning, or it will be late tonight by the time I get home and won't be able to brine it 14 hours; it'll be more like 10-11. Can it get overly salty if I brined it 24 hours instead of 14? Or will it be saturated at some point and not absorb too much seasoning? Is 10-11 hours sufficient? I can dependably keep it cold enough so safety's not an issue.