Hi all - I'm using the same turkey brine recipe I did last year, which included keeping my giant stock pot filled with ice to keep it cold. I monitored the water temp constantly and it never got above 37F. This year I'm doing two smaller turkeys, smoking one on Weds and doing the other in the oven on Thursday. In order to not have to make 2 batches of brine, I'd planned to remove the first turkey to smoke, and put the second one in the same brine.
So two questions. First, since some recipes on here call for a turkey to be brined for a couple days, I assume if I keep the water cold enough I'd be safe putting the second one in? And second, will the brine still be briny enough for the second turkey or should I add some more salt/seasonings because they'd be absorbed by the first one?