Okay, so instead of brining *one* 24-pound turkey, I'm going to be brining *two* 12-pound turkeys.
I'm assuming I brine for HALF of the amount of time I did with the single 24 pound...any thoughts/advise welcomed! (P.S. I love my brine and do not want to change it.)
Interesting question as I never really considered the time factor. I brined a 4# chicken as a test of a recipe for a 12# turkey that we'll be doing for thanksgiving. It called for a 24 hour brine, I did about 20 hours, rinsed it afterwards, airdryed for a couple hours and roasted. It was great!