Al Fresco wrote:

> I plan to smoke a turducken. Before cooking, I want to brine the birds
> for at least 8 hours in a 16:1 salt solution.
>
> Can I put them in the same brine, or will I be asking for a deadly case
> of cross-contamination?

I don't see a major problem. While brining a bird is not a way of
preserving it, the high salt should inhibit bacteria growth. The birds
should be kept refrigerated while brining.