Thawing at room temp for 3 days = death.

Thawing in the fridge should be fine. Give it the smell test first though. I tend to go well beyond those ultra conservative guidelines for meat, unless I happen to leave it out overnight at room temp.

Have you brined poultry? If so, how did that turn out?

I'd be mildly interested in seeing someone else's analysis of the socks account. The operator is clearly not as retarded or clueless as the account pretends to be. Its use of disingenuous rhetorical techniques points directly towards some type of forum disruption, if you've ever read that on the cryptome site.