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  1. Noob inquiry: I was forced to buy a frozen turkey today - it's 14 pounds. I'm looking to brine the turkey. What's my best plan for getting it thawed and brined in time? Can I brine it now and let it thaw while it's brining? Or would I be best off thawing it in cold water and then brining it? If I brine it now, do I need to lower the salt content? I read Alton Brown saying it's ok to brine it frozen, but everything else I've read says that's a no-no. Thanks for the help!
  2. Hi there, I'm brand new to posting here and pickling at home, so forgive me if this is the wrong place for a couple questions. I've just decided to make some refrigerator pickled carrots, cukes and okra (too scared to approach canning yet) and I've found a lot of conflicting information on the internet about safety issues. I boiled roughly a 1:1 ratio of water/vinegar and about a tablespoon of kosher salt for every 2 cups of liquid, and added some dill, garlic, hot peppers and filled some tupperware containers with the brine. One concern I had is using garlic - I read it lowers the acidity of the solution and can cause botulism, so should I have used more vinegar or salt in the ratio? And is there a standard vinegar/water/salt ratio that is preferred? I also can't seem to get all the veggies completely submerged in the brine even with it filled to the top and spilling out the sides when I put the lid on. The okra in particular likes to stick its stems out. Is this unsafe and how do I get them to stay down under? Sorry, I know this is cooking 101 on a phd level forum, but that's why I couldn't resist asking here. Thanks!
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