Muebe brings up a good point about Salmonella and moist environments, so please let me clarify a misconception about the use of cures, especially in a poultry brine.
Nitrate/Nitrite Curing salts do NOT kill all bacteria!!!
They kill spoilage bacteria (bacillus) and prevent botulism by killing C. Botulinum. However, they have NOT been shown to directly kill Salmonella or E. Coli, both of which are Faculative Anaerobes. You need heat or certain acidic environments for these bacteria to be destroyed.
Now to be clear, I'm NOT saying don't use cures in your poultry brine. That's perfectly fine because it DOES offer safety benefits. I'm just saying it doesn't take care of the Salmonella.
Like Hub says, "Common Sense Reigns Supreme," so PLEASE cook your poultry in a timely manner. The last thing any of us wants is for someone to get sick.
Hope this makes sense.
Cliff