My turkeys are coming later than I wanted

(Well, at least they are fresh natural turkeys my aunt raised herself - so I can't really complain...)

Can I up the salt slightly in the Apple Brine recipe and get them to brine in 18 hours instead of 24?

I wont have time to air dry them either - but I don't really eat the skin so I will thoroughly pat them dry and hope that is good?

There is no need to up the salt. However, when you heat the juice to dissolve the salt and sugar add the bay leaves and the garlic, and half the whole cloves. When you remove from heat add the the rest of the ingredients and allow to cool, then chill before use.

Rinse when you remove from the brine then pat dry with paper towels. Pat dry again just before cooking.