How should I go about this? I have a couple (12-14 lb.) turkeys in my deep freezer. I want to brine one before smoking. Does anyone have any experience doing this (brining a frozen bird)? I have a big enough cooler that I can keep the brining bird in a bag and cover with chunk ice that I freeze in various water filled containers. I rarely have to buy ice. How long can I brine or should I brine without worry of it being too salty? I plan to use the slaughterhouse brine recipe. I know it takes a frozen turkey a couple of days to fully thaw in the fridge. Should I thaw it or partially thaw the bird before brining? What target should I shoot for as far as length of time (thaw or not thaw) to serving after smoking? Say I take it out today and start process when can I serve it? Thanks