DrafterX wrote:Too much salt would be bad... But that's kinda the active ingredient isn't it..??
It is the primary reason for brining: a salt solution with a sweetener, like molasses, brown sugar, honey, etc. I left the turkey in the brining solution for two full days...that may've been the culprit...one day might've been all a perfect turkey needs...
the turkey was very tender and juicy, cooked all the way through, but too salty...if I ever do it again, I'd just brine overnight...