So I'm smoking 3 turkeys for work on Wednesday morning. I bought them today - and of course, they are frozen. 36 hours is not enough time to even thaw these birds in the fridge. So right now I have them in a cooler, submerged in water. (still in their packaging). The question is, can I go ahead and put them in a food safe container and put them in the brine instead of plain water - will this start the brine process earlier or will the salt somehow hamper the thaw process - I know salt lowers the freezing point of water but without a cold source, I'm not sure that really matters.
So for now what I would like to do is put them in the brine tonight so that I can take them out of the brine tomorrow night and let them air dry in the fridge for 12 hours before the cook on Wed morning.
