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If you take pork tenderloin or chicken breasts/turkey out of the freezer to thaw, can you start brining them right away? Will the brining effect work as usual or is it inhibited while the meat is frozen?

Hi all, I have to thaw some boneless, skinless chicken breast as quickly as possible. I'm not a big fan of just sticking them in the microwave because they often start to cook. Any suggestions would be appreciated. Thanks, H