heres how i do my brineI went to my local bakery and got myself a couple 5 gal buckets that frosting came in. You can also get them from delis as pickels come in them as well. Wash them up good and bleach them to remove the coloring from the frosting, and to reduce the smell of the pickels. You now have food grade 5 gal buckets to brine in. I put my turkeys in the bucket head first, add a few quart size zip locks double bagged filled with ice, to reduce the dead space. I then add my brine, cover with a plate and add 1/2 gal bottle filled with water to keep bird under brine, and put the lid on. This time of year i just place them on the back porch to brine. If temps will be above 40 I do 1 of 2 things. 1. take them to work and place them in 1 of the walkins, 2. place them in a large cooler bucket and all and fill it with ice and water, then cover with a blanket, as lid of cooler will not close with the 5 gal bucket. I also add a thermometer when useing the cooler. I tryed the cooking bags, and found that they was a king sized PITA, getting all the air out, and tied. My bags leaked so didnt get a good brine, so i dont use them any more. I wash and bleach the buckets, to kill any thing in them, before and after i brine.