With all this talk of brining, I have decided to try it myself. Our Turkey is about 18 lbs. and although some of the websites and recipes state that stock pots are fine for brining, I just want to verify with you all that my large stainless steel stock pot will not give off any metally flavor after containing such a large amount of salt for so long? Now i know that there will NOT be citrus or other acidic ingredient in the brine, but would the addition of chili flakes add any corrosive effect to the pot? I think it should be fine, but just need that little encouragment from those who have done this before. What about a medium sized ice chest or other plastice container?