Reply to "Turkey Reports - 2003"

Former Member

Keep the times coming. I KNOW there are more reports out there.

Did 2 12-lbers, 275, done in about 3 1/2 hours.

If got to admit. For the longest, I only brined the turkeys for about 12 to 24 hours, but the last 4 or so I've done for 48 hours and they've really tasted great. Not mushy.

I see from the reports above others are having success with that length of time also.

The birds were perfectly moist and lots of flavor and actually did seem a little more moist than the 24 hour birds, but I could be guess.

11/28/038:49 PM

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