so, i may have ruined my bird this year. put it in the brine last night and it still had some ice crystals inside the cavity, so i think the bird was about 33-35 degrees. I put it in brine and put it in the garage fridge. when i woke up this morning to put it in the smoker, i found the fridge had stopped working last night. I put the meat thermometer in the breast and it read 50 degrees. its in the smoker now and im trying to get it to 140.00 as soon as possible. Should i just throw this one away this year?!?! I dont know how long the fridge was off.. :*( HELP!