the brining bag from Reynolds is less than $2 and on the shelf with the aluminum foil in your local grocery store
it's important to put the bird breast side down to the bottom of the bag if you want proper briningonce the wings are submerged, you don't need to submerge the back since you're not going to eat it
and I didn't have any problem sliding this in a shelf in my fridge for the over-night brine
btw- I used just PLAIN Salt (no iodine), instead of Kosher salt. and just plain white sugar in the brine
and the brine, juiciness of the meat was outstanding
I also added Mrs.Dash, tyme, & sage. which I ran through my spice grinder to dust before I added it to the salt & sugar
and I didn't boil it. I just mixed it cold (1-quart mix) and poured it in the bag with the bird. then added tap water to the level I wanted.
the brine was about 14 hours before I put the bird in the OldSmokey