Turkey Dilemma

Subject:
13 lb. already enhanced bird

Dilemma:
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.

Possible Solutions:
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

Paul

As long as you have a cold fridge, I think I would either go with the weaker brine for 60 hours, or the 36 hour rest. OR, convince your neighbor to stop over and rinse the brine, dry the bird and get it back in the fridge on Sunday night.

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Thanks Wayne.
Bagged or uncovered in the fridge for the 36 hour rest?

I have always made compound butter for my herb component CD.
I will have to try it in the brine next time. Thanks

Paul