I have brined mine over night and also like 2 to 3 days. I have to say the majority of the recipies that I read all say to brine it over nite, but the turkey that I brined for 2 to 3 days was the best I have ever had. Same recipie that I used for the over night brine. A cup of kosher salt per gallon of water or liquid, (vegetable stock or chicken stock or both) half of cup per gallon of brown sugar, then a few sprigs of Rosemary, some sage, a few oranges quartered and squeezed, sometimes other things I will add to it. That's a quick summary. Also when I make my gravy, both instances, the over night and the 2 to 3 days brining, it is amazing, not salty at all. I do a combination of giblet gravy and pan drippings. I think it is important to mention when you remove the turkey from the brine, rinse it very well inside and out, then pat dry with paper towels. One last thing, a long time ago on Emerils recipie for bringing I read to never buy a turkey over 15 pounds, preferably 14 pounds, I usually make 2, and ever since that is what I have done, haven't had a dry or bad tasting turkey since. Hope this helps someone.