Hi:
I wondered if you could give me some advice on the brining business.
I have never cooked a turkey before ... let alone brined one.
I have ordered a frozen free range/organic turkey weighing about 15lbs.
I will pick it up on the 18th of December.

My question: It will be frozen solid.
I estimate 3 days thawing in the fridge before I can roast it.
At what point in this sequence does one brine? Are there food safety
concerns?
Do you thaw it for three days then brine over night (Christmas Eve) then
roast the beast in the morning ? ( After rinsing well )

Any wisdom you may impart would be gratefully received, Aileen