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Unread 08-27-2006, 06:52 AM   #4
NorthernQ
On the road to being a farker
 
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Join Date: 02-17-06
Location: Temiskaming Shores, Ontario, Canada
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I did a bunch of turkey for a cater recently and had the same problem. The cooler worked for me. I thawed without ice and then brined with a small block of ice in each cooler. After 24 hours brining there was still a little ice left and temps were safe throughout.
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Peter
Beer is proof that God loves us.
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