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.
Beer is proof that God loves us.
Crown Verity gasser
Meco bullet, CharGriller
Refrigerator shelf, pile of rocks, stack of wood
Former Klose owner (sob)