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" > wrote in message news:3fe77b82$1_2@aeinews....
> 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.
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