Judy, How big is the turkey? I use jumbo Ziploc bags but since you don't want to make this purchase, how about a cooler filled with ice. I did that when at a relative's house and no refrigerator room. I did have my thermometer set to alert me if the temperature got too high.

Here is a link that might be useful: Brining Bag

Do you have an ice chest big enough...just load it down with ice. Also I have used regular trash bags doubled, setting the turky in a roasting pan in the refrigerator.

The XL ziploc bag can hold a small child!

Get a large if it's a larger turkey, or even a 2 gallon if it's a small turkey.

Do you have your mind set on brining? If not, you might want to try the presalting method instead.

I switched a couple of years ago from brining to the pre-salt method. It produces a very moist flavourful bird without the hassle of a big pail of water. The turkey is salted a couple of days before you plan to roast it, wrapped in plastic wrap and left in the fridge. This method works for all cuts of meat.

Home Cookin Chapter: Recipes From Thibeault's Table

Pre-Salting
===========
Judy Rogers' Zuni Cafe
method

Servings: 11 to 15

Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.

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1 (12- to 16-pound) turkey

Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Notes:

This same method can be used for chicken, chicken pieces, pork roasts,
ribs, chops, etc..

With the smaller cuts just pre-salt 4 or five hours in advance. Even
this short period of presalting makes an amazing difference.

Don't cover, just refrigerate and then remove from the fridge in time
for the meat to come to room temperature before cooking.

Yes, you can use aluminum. I've used an aluminum kettle before.

Word to the wise, though.

ABSOLUTELY DO NOT BRINE A TURKEY HAD HAS A "FLAVORING SOLUTION" ADDED TO IT!

Basically it's an injection of salt water. It's also a way to add up to 10% of the weight of the bird in water. Guess what you pay for? Water.

If you dump that kind of bird in a salty brine you're going to turn it into a salt lick.

Look for an all natural bird with no added ingredients.

Yes, you can use aluminum. Ann's salting method works great too. If you want to do it all outside of the fridge, I use an ice chest. I freeze several liter bottles of water to keep it cold. If you're using the brining solution they can be washed well outside and just float in the water or if using the salt you can surround the turkey with the frozen bottles. If you do want to use your pot you could use ice cubes like you said, but you might be better off freezing baggies into ice so they last longer. But, if you have the ice maker and keep up with adding ice to keep it truly very ice cold, go for it.

Maybe I'll try Anns method with the salt. I just thought I would try the brine for something a little different. We have deep fried them before, but that is kind of a pain in the neck, although they sure tasted good. Thank you everyone for your help.