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Immerse it in a vat of room temp water
Not to worry -- check out the last quick tip (#5): http://food52.com/blog...
There was an interesting article in the Washington Post today that (second item) talks about cooking a frozen bird and that doing so isn't a bad thing (maybe I'll throw mine back in the freezer...) http://www.washingtonpost... Doesn't help with the brining issue, but gives you other cooking options.
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