Actually, if you are careful to maintain a temperature below 42 degrees, you can brine a frozen turkey and let it defrost as it brines. The catch is to not allow the brine to warm up or bacteria can form, despite all the salt. I sanitize a cooler, put in the turkey and the cold brine to cover it, then add both ice cubes and frozen cooler packs in ziplocks (the food-safe kind you can freeze and re-freeze to keep things cold in your cooler). The turkey will defrost quickly - as in 24 hours - this way. I like the turkey to sit out of brine in the fridge overnight before roasting so that the skin dries out and crisps better when roasting.
That depends upon the recipe.
If you are making a meat loaf out of it, the ground turkey will need to be completely defrosted so it can blend well with the other ingredient.
If you are making turkey chili, you could start cooking the ground turkey while it is frozen - just keep turning the block and scraping off the meat as it thaws.
Brine is a salt solution. It does not need to be concentrated in order to be brine.
Yes, they do.
Baby brine are really too small for a mandarin, you will need to raise the brine shrimp up to a larger size.
one week is ok before dressing
Brine shrimp do not need acidity, it will die in acidic water. It needs alkaline water though (PH around 8).
yes.
The top of the line GE and Kenmore freezers need very little maintainance such as defrosting.
Yes. Sausage can be cooked from frozen.
Almost any shaft but on some you need to tape it on. All shafts fit on a brine clutch and the best shafts are totally preference
Some people prepare their turkeys by soaking them in a brine for 24 hours prior to smoking it. Use a non stick oil based spray on the grate to prevent sticking and follow the instructions in your smoker for a great tasting turkey.
It is possible to cook a turkey in a 300 degree oven. You just need to make sure the inside of the turkey is 135-140 degrees Fahrenheit before it is done.
Corn does not need to be blanched before freezing. The excess liquid in it will cause the corn to expan upon freezing and then wrinkle more when defrosted. The caveat to all of this is that you do need to cook the corn thoroughly at a high enough temperature to kill any bacteria no matter which path you choose to take.