Your refrigerator should be 38 °F (3 °C) or cooler.
If your stockpot won’t fit in the refrigerator, pour the brine into a storage container with a lid. Put the container in the fridge. You can make the brine a few days before you plan to roast the turkey.
Consider using a 5 US gal (19 l) drink cooler. These have good insulation and a drain spout for easy clean up.
The turkey should be completely covered in brine. If it isn’t, place a heavy plate or dish on the turkey to weigh it down.
The cooler with the turkey and brine should keep the turkey at 38 °F (3 °C) or below. If you think the cooler isn’t keeping the turkey cold enough, refrigerate it.
Remember to rinse the inside cavity of the turkey as well. Discard the brine once you’ve taken the turkey out of it. Never reuse brine.
Drying the turkey will help the skin crisp as it roasts.
Store leftover roasted turkey in an airtight container in the refrigerator for up to 3 to 4 days.
