yet another brining question

I have thawed while brining. Use a relatively large food grade pail. Garage temp. in the winter in
Toronto should be fine. It's OK in Northern California, about 36 degrees latitude. Night time garage
temp. is about 40-42. During the day you can throw a little ice, in a zip locked bag, to keep the
temp. in that range if you have to. Happy Hol... Kent

elaine said:

If I were to thaw the turkey in the brine - allowing of course for the thawing and extra water,
would that work? I'm nervous about thawing and putting in the garage - who knows where the temp is
going since I live in Toronto.

I've done this with great success. I start the thing off with a fair ammount of ice though. If you
are planning on cooking it tomorrow or on the 25th you may not need any. I've been known to brine as
long as 4 or 5 days and I used a much more concentrated solution than most recipies. However, I
usually remove a shelf in my fridge and let it brine and thaw in there. As long as the water temp
doesn't get above 40- your fine.

Good luck!

-N

"elaine" <[email hidden]> wrote in message news:3fe77b82$1_2@aeinews....

Quoted message said:

If I were to thaw the turkey in the brine - allowing of course for the thawing and extra water,
would that work? I'm nervous about thawing and putting in the garage - who knows where the temp is
going since I live in Toronto.