There is no way a 5-lb bucket to brine my turkey is going to fit in my fridge. Do you think that Alton Brown's method of brining a frozen turkey for 6 hours in a ice water brine in a cooler is a good idea? I have another idea which is to place a non-frozen turkey in garbage bag of brine and then place it in a cooler and keep it iced for 24 hours? Do you think this will work? Will the turkey and brine stay cold enough? Which do you think would be best, or do you have other suggestions?