picking up a fresh turkey on Wednesday; want to brine it and ready to cook Monday. Is it safe?

I'm with Sam, unless it is a gigantic bird, I would brine 1 day. That said, I HAVE brined a gigantic bird, so made a very intense (double strength apple cider and spices) brine mixture, put it in a large ice chest with the bird and filled the rest of the way with ice. Big rocks on top to keep any critters from having a look. I did that Tuesday night and roasted Thursday morning for Thanksgiving. It was a 25 pound bird, and there was still some ice when I took it out of the brine so it was cold the whole time.
Good luck!!!

Canadian, eh?

I would go for three days just to be safe ,of course it all depends on the size of the bird. It is very important to keep the brine temp at38-40 degrees. If you need a recipe for a brine,I suggest going to amazing ribs.com and checking their site it is a great reference point.

I think two days is much too long for a brine. Unless your brining recipe and brine specifically calls for that long, don't do it; I did one time thinking 'hey...more better' turned out to be a salt lick.

Besides what June said, if it's vacuum wrapped, don't open it until Saturday. That method keeps them fresh for a long time.

Should be okay. I'd keep it in the coldest part of your fridge and try not to open the door any more than you absolutely have to.