Mrs. BPSCG and I are having friends over for poker tonight and I decided to try the cranberry brined turkey. It'll go into the smoker around noon today and I'll be able to keep an eye on things while I rake the leaves.
One thing I saw in the recipe that folks might want to consider. You said a 2-1/2 gallon ziplock bag might not be big enough if the turkey is over ten pounds. Mrs. BPSCG went out and got a box of two turkey baking bags. They're the kind you wrap the turkey up in before you stick it in the oven. They're big enough for a 24-pounder, and are sturdy enough to use in this recipe.
I didn't have a bowl that would be big enough to hold my ten-pound-plus turkey, so what I did was to put the turkey into one of the bags. I then put the bag into a small plastic cooler, poured the brine into the bag, and sealed it up with a twist tie. I closed up the cooler and left it out on the back porch overnight (temps were in the mid thirties last night, so it was safe). See comment at the bottom before you do this*
Took the turkey out this morning, drained it and rinsed it, then put it in the second bag along with the 1/4 cup of oil and 1/2 cup of Jeff's Naked Rub. Twist-tied it and rolled the whole thing around in the sink for a few minutes until everything was nicely covered - made sure to get under the wings.
* Comment: One little mistake I made that shouldn't hurt too much. When I twist-tied the bag with the turkey and brine in it, I left a fair amount of air in it. That allowed the turkey to float in the brine inside the bag. When I emptied the brine bag, the part of the turkey that wasn't submerged was still the turkey's original yellow-white color, while the rest, which had sat in the brine all night, was deep pink. Fortunately, the un-brined part was the back - opposite side of the breast - which has little meat on it. Suggest anyone trying my solution make sure to get all the air out of the bag before sealing it.