I started brining my 26 lb turkey last night. So it will remain in the brine for approx 36 hrs before cooking . The brine is 1 cup sugar and slightly less than 1 cup kosher salt per gallon. Is this too long to brine?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Amanda is a co-founder of Food52.
I would take it out after 24 hours and put it on a baking sheet, uncovered, in your fridge so the skin dries out a bit before roasting it.