Can I brine a turkey for 34 hours, is that too long?

I would just take it out and refrigerate it until time to start cooking. I would not soak it in plain water. Leave it uncovered in the fridge so the skin dries out a bit to allow it to get brown and crispier in the oven. That's what I would do, anyway.

Thanks, I read somewhere to doit for 2 days than I read not, I already started the process, can I take it out tomorrow and rinse it, and just soak it in plain water till time to cook?

Here is the thread: https://food52.com/hotline/26736-is-it-ok-to-brine-a-5lb-turkey-breast-for-four-days

Yes, that is too long. See the recent Hotline thread on this same question.