I just found out that the farmer who's delivering our turkey won't be able to have it ready until 6:00 p.m. on Weds. In the past, we've found that brining does produce a juicier bird, but we've usually brined for 24 hours. Since the turkey needs to be in the oven by 11:00 am, I'd say we have realistically about 14 hours of time in the brine.
Is it still worthwhile? Thanks.