13 lb. already enhanced bird
Put the turkey in a salt/sugar brine solution this morning with plans of cooking it tomorrow.
Got called out of town and will be gone from Sunday morning until Monday evening. The turkey will get cooked Tuesday.
1)Leave the bird in the brine until I get home for a total of about 60 hours brine time. Pull, fridge overnight and cook Tuesday.
2)Replace the brine water with clean water in the morning and let the brine equalize for about 36 hours. Pull, fridge overnight and cook Tuesday. I remember Thirdeye doing something similar to this, and thought this might be an opportunity to try it.
3)Pull the bird from the brine in the morning and bag it in the fridge. Cook Tuesday.
4)Pull the bird from the brine and leave in the fridge uncovered for about 36 hours to really dry the skin out. Cover Monday night and cook Tuesday.
Any and all input appreciated
There is a huge difference between the guy who knows it all and the one who wants to know it all.