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.com/lifestyle/food/thanksgiving-food-science-mix-and-mash-spuds/2012/11/12/1ce9db88-1a42-11e2-aa6f-3b636fecb829_story.html Doesn't help with the brining issue, but gives you other cooking options.

Not to worry -- check out the last quick tip (#5): http://food52.com/blog/4978_5_thanksgiving_disasters_and_how_to_fix_them

Immerse it in a vat of room temp water