I brined my turkey too long, any fixes? cooking it tomorrow -- should have brined 6 hours, i did 10!

Kenji Lopez-Alt at Serious Eats has covered brining several times and has written numerous articles on the topic, all of which are worth reading.

His standard wet brine is 6% salt by weight (1.25 cups kosher salt per gallon).

http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html

http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html

A standard wet brine is overnight, and a standard dry brine is up to 3 days; if you were wet-brining in a typical 5 to 8% salt brine, you should still be okay! If you're worried, definitely take your bird out now.