Ron_L,In my experience brining or spicing food items too soon or long produces a hammy effect. Example rubbing ribs the day before is a big no-no in my book.No hammy taste here---Just simplicity and 2 perfect turkeys.2-18 pounders-Carolina Farms Fresh Turkeys 4 gallons ice water 3-4 cups table salt 1 cup brown sugar 1 cup sourwood honey 1-2 cups white sugarBrined for 16 hours and cooked both on XL's at 325 using plate setter and one large chunk apple wood. Reached 170 in 4 hours and let rest in Cambro cooler for 70 minutes. Was seriously great turkey. All eaten!
