I followed a brining recipe tonight for the first time. I added water, salt, sugar, worcestershire, and various dried seasoning to a saucepan, brought to a rapid boil, let cool, then refrigerated. I am going to use part of this on the 2 turkey legs I bought today, but that will leave me with a lot of leftover, unused brine. (I didn't realize it until I started, but the recipe I followed produced almost 6 quarts of brine.)
What can I do with this 'extra' brine? Would it be safe to store it in the fridge (if so, for how long?) or the freezer? What would this do to the effectiveness of the brine?