"Aileen Sharma" > wrote in message
...
>
> 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
>

http://www.bbq-porch.org/brining00.asp contains some really good reference
material for you.

Thaw it and yes, brining it overnight is fine.

Jack Soaked