We started thawing ours yesterday in a giant pot full of cold water, changing the water every two hours. In roughly twenty-four hours, we got to a point where the turkey was ready for work, so I suppose that if you start right now you might still make it. Granted, you're looking at a couple of midnight wake-ups to change your thawing water. But I think it can be done with a bit of diligence and determination.
|One turkey, thawed. I removed the giblets and the little plastic carrying handle.|
There are lots of different ways to brine a turkey. If you have a giant pot and a large enough refrigerator, the easiest thing to do is to soak the turkey overnight in salty water. If you want, you can augment the water with wine, vinegar, or anything else you want to use to augment the bird's flavor. Our refrigerator is not that big, though, so I dry brine our turkey.
|Salt and pepper brine.|
I wound up using 3 tbsps of each for a 17 lb turkey.
|The brine becomes a rub. Easy-peasey.|
|Once brined, I covered the turkey and |
stuck it back in the fridge.