One Christmas I brined a turkey. In kosher salt, immersed for...two days?
Roasted, it came out just fine but no better or worse than without the brining, which I thought is supposed to keep the white meat moist. Don’t know what I may have done wrong.
Two days? Eight hours is all I’ve done. Put it in brine bath before bed. Pull out and let it drain in AM. Cover in wrap and put it back in fridge before ready to cook if for an evening dinner.
Carving it, and juice just started to flow out.
Over brining will make it taste salty.
I wanted to brine my turkey last year...and read that if it is a frozen turkey...or one that has been frozen it doesn’t work....or don’t bother. So I assume that it has to be fresh turkey.