I volunteered to smoke a 17# turkey I had in the deep freeze on Wednesday. It's been thawing for a little over 24 hours (obviously won't be thawed in time for a smoke on Saturday). I was going to do the "thaw in a cooler of water" thing tonight, changing the water every 30 minutes as you're supposed to do. I also want to brine it. I was planning on brining it for 24 hours on Friday. Could I just brine it for 48 hours, even though it's likely still frozen? Or should I stick with my initial plan and do the cooler thing tonight, brining on Friday?