My brother swears by brining turkeys, but the one time I tried it all I got was a salty turkey. Your explanation makes more sense than his, though, so I might try this again.

The turkey I get from work every year is only 10-12 pounds, but that's still larger than my stockpot. Anyone know if one of those jumbo-sized ziploc bags (the ones sold for packing away clothes and the like) are brine-tight?