Brining a frozen bird

[AntoinetteCosway]

I have a frozen turkey crown sitting in my freezer and just want to check I'm not going to kill anyone with it.

So...

Defrost (24 hours in fridge?)
Brine in bucket (48 hours in bucket outside?)
Bring to room temperature (a few?? hours out of brine and in the kitchen?)
Cook.

That seems like a long time for it to potentially turn into a food-poisoning monster...

Bump for any domestic goddesses out there?

Bump bump bump...

I have never brined a turkey...what's the benefits? I would defrost 24hrs, room temp 2-3 hours then cook.

2-3 hours for a turkey? no way! or maybe my house is just really fecking cold. It takes like 5 hours for a couple of chops to defrost at ours.

but that doesn't help you with your brining issues.

I wouldn't be happy with a turkey hanging around for that long. Any time above 4 degrees and below 68 degrees means bacteria are multiplying. I don't know how the brining works to stop that though.

So, this is a bump for you, if nowt else

Thanks both the brining is effectively being in the fridge in terms of temperature as it'll be outside in a bucket. Am wondering if it's too much hassle though-and am scared of making us all ill!

That's pretty much what we're going to be doing albeit with a whole frozen turkey so longer defrosting time. I was under the impression that as long as it's cooked properly then it's ok. Hence why I'm going to invest in a meat thermometer to be absolute sure.

Generally frozen turkeys have already had a brine solution injected into them to keep them moist so they don't need to be brined again.

Really? That makes my life easier then!