I've used Pop's Brine for curing for some time now. I'm pretty comfortable with it. I tend to prefer the longer curing time needed for bacon, dried beef, whole turkey and turkey breasts, etc., as I have less problems with over salting than with other curing methods that I've tried. Will be doing a couple of 41/2 lb chickens this weekend. Plan to brine them for 11/2 days. I think that should be a sufficient amount of time. I've used the brine for chicken quarters in the past and found that it left a bit of an off putting mouth feel. Not really mushy, just a bit softer feeling. I figured I may have over brined them a bit. I also picked up 9 turkey drums avg 12oz ea. Was planning to brine for about a day. Does that sound like a sufficient amount of brine time, without over doing it? Just curious as to whether or not anyone else has used Pop's Brine for chicken or turkey parts and can give some feedback.