Yeppers, I've brined plenty of birds, got a dedicated rig for it, and table salt works just fine. Non-iodized is best, but in a pinch, iodized salt works too. As has been stated by me and now Trav, cut back on the salt called for if the recipe calls for kosher. Cut back by about half as table salt has a heavier volume then kosher.
I assume since ya said going to the store was real inconvenient that you don't have one right around the corner?