I'm fully expecting that these may not absorb the brine quite right, but this is the situation I'm in. I rarely get weekend days off, and when I found out I could take tomorrow off, I grabbed a couple whole birds out of the freezer, along with a prime rib roast I had in there. That was Thursday. I get home tonight from work, check my fridge, and...still frozen solid. like hard. Like they'd never come out of the freezer. I got them in some water to help speed up the thawing process, but now it's time that I need to get the brine made, and there is still a block of ice in the cavity of the bird. Here goes nothing! I made this brine up on the spot, so we'll see how it goes: 1.5 gallons water .5 gallons apple juice 1 3/4 c Kosher 1 3/4 c brown sugar 1 tbsp Garlic Powder 1 tbsp Onion Powder 1 tbsp paprika 1 tsp cayenne about 10 whole black peppercorns I was just working with what I had....hope it turns out! Thoughts?