10 lb, that's only about 5 kilos. Depends on what time you will be cooking it. I suggest try dividing them to make it easier; Remove them in the freezer by Thursday afternoon and leave them in the fridge. Friday morning let them sit in the water, with the plastic wrapper still on, make sure to change the water every once in a while then just put them in the refrigerator by Friday afternoon, not the freezer. By morning it will be soft already. I'm suggesting to let them sit in the water with the wrapper still so as to keep the freshness inside. So when you cook it on Saturday, the meat still have the nutrients and natural taste inside. Actually, just letting them out in the kitchen counter is fine, especially if the weather is good. The ice will melt by itself.