Originally Posted by Steve Kroll
Ever brined meat before?
In ice cream making, the cream/sugar mixture is separated from the brine by an impenetrable membrane, so there's no salt in the substance you are trying to freeze. Not the case here. The salt is absorbed by the turkey as well, and thus lowers the freezing point of the meat.
True, but not nearly as much salt as is in the brine gets into the turkey. That would be one foul tasting bird! The amount absorbed probably would not be enough to lower the freezing point much.