Turkey thawing disaster - food safe questions

[code3rrt]

I agree with the situation and variables, tossing it was the best choice, but I do agree that if the brine was as salty as most, that would have likely taken care of the bacteria issue. As others said, I might have cooked it up for myself, but wouldn't risk it for a group for sure.

KC

 

[fantomlord]

I'm at the market now. I hadn't realized there was such a thing as partially frozen – but it makes sense why they would do that.

I'm thinking I might skip the brine altogether on this one – just spatchcock it, lay it flat and get my pellet smoker good and hot.

I would still brine it.

you could do a dry brine...that always works out nicely for me.