Thawing

Should be. But I would check it Sunday morning. If still frozen a bit you can take it out of the package, remove the gizzard package and neck bone. If need be run enough cold water over it to get them out. Then place in a pan and back into the fridge. I do not cover mine at this point. The air flow will help thaw it more. Even if it is still stiff you can brine it.

What day are you cooking it? If you are cooking it on Thursday you may not want to brine it on Monday. I am not a briner, but I have seen posts that say to brine for less than 24hrs.

Jeramy

I brine my turkey Monday evening, remove from brine Tuesday evening, prep bird, rub with spiced butter then back into the fridge uncovered until Thursday morning then into smoker.


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