Hello folks! I did a search and although I found many threads about brining, I did not find one with this exact subject. Due to a payroll error at work, we were not paid the paycheck right before Thanksgiving and so I could not go out and buy the fixings for the meal until after the holiday. But, we are going to do up the whole thing as soon as we get the missing paycheck. In the meantime, I've never brined a turkey and was doing some research. I came across this article: https://altonbrown.com/why-i-still-brine-my-thanksgiving-turkey/ In this article, Alton says that if you find yourself running short of time you can thaw your turkey in the brine outside of the refrigerator using a cooler and a probe thermometer with an alarm to tell you if the temperature goes too high. OK, that actually sounds great since my refrigerator is too small to be able to keep a 20-pound turkey in there for several days. But what concerns me is thawing in the brining liquid. Everything I've read says that you have to keep track of how many hours you brine your turkey for fear of oversalting it. Well, if you thaw your turkey in your brine you're going to have it in there more than 18- or 20-hours (for an 18 or 20 pound turkey at 1 hour per pound as I've read). Alton didn't include any reference or link to a recipe for making a brine that you could keep your turkey in for a few days. As a home cook, I don't know anything about this. I've never brined a turkey. My best method for keeping it moist is to rub a compound butter under the skin before I put it in the oven. And even if I do that it can dry out. So, for brining, is there a recipe I should follow that would keep the brine weak enough to leave the turkey to thaw in? Or do I not have to worry about that while the turkey is frozen? Also, I'm not sure I could get a cooler clean enough to feel OK putting food directly into it. Can I use a brining bag and surround it with ice inside the cooler? Or would using ice keep the cooler too cold for the turkey to thaw? Some brines use apple cider and I really don't want to have to fill an entire cooler with apple cider, which can be expensive if you buy the good stuff. I'm hoping for a nice, flavorful brine. Anything you folks can do to point me in the right direction would be appreciated. Thanks and happy holidays!