You have a great opportunity. Brine cure it overnight out of the
refrigerator. That will defrost it and cure it!
It will be much better than if it was thawed alone. NG alt.food.barbecue is
loaded with brine recipes. Use about 1.5oz salt/quart and 2oz sugar/quart of
water in your brine, and your favorite assertive seasonings. i.e. allspice,
clove, pepper flakes, etc. The subtle more delicate spices don't add much.
Kent

> wrote in message
...
>I have a turkey that's about twelve pounds, which I took out of the freezer
>on
> Sunday (three days ago) to cook tomorrow, Thursday. Our freezer freezes
> things
> rock solid. The turkey has been in the refrigerator since Sunday and still
> feels
> firm like it's still partially frozen. Anything I can do between now and
> tomorrow to safely speed things up? Thanks.
>