Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Advice needed. 12 lb. turkey, brining now for 24 hours. Cook in p.m. tomorrow. Would you take it out tonight to dry out for 18 hours or so, or let it brine all night and let it dry in the refrig. for only 6 or 8 hours?