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?
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.