Aimee, You could use an ice chest to brine your turkey.
I found this online:
Brining produces an incomparably juicy turkey, with wonderful flavor and texture. If you don't have room to brine the turkey in the refrigerator, use an ice chest. Place the turkey and the brine in a heavy-weight plastic garbage bag (don't use bags made from recycled materials), then place that bag inside a second bag. Smoosh out all the air pockets, close the inner bag, then the outer, and pack in the chest with ice. The bird will happily -- and safely -- brine away.
Question
Has anyone made the Raglan Road bread pudding?? I'm confused by the recipe, but I'm sure I made it once before. Is the custard ingredients at the bottom a seperate custard to serve with the cooked bread pudding? I don't remember it having a custard served with it?
Raglan Road: Gers Bread & Butter Pudding Including the Butterscotch & Custard Sauce Recipes!
Note: This recipe comes straight from RRs Head Chefs cookbook.
2 oz. raisins
2 ½ Tbsp. Irish Mist
¾ stick butter, at room temp
12 slices medium-sliced white bread, crust removed
1 1/3 cups cream
1 1/3 cups milk
4 egg yolks
1/3 cup caster sugar
2 eggs
Soak raisins in Irish Mist overnight. Drain off excess.
Preheat oven to 350. Generously butter an ovenproof dish. Using the remaining butter, butter both sides of bread slices & cut each into fourths.
Arrange a single layer of bread slices in the dish, slightly overlapping. Scatter with some raisins. Repeat with one more layer of bread then raisins. Press down gently.
Heat the cream & milk until just to a boil. Remove from heat. Meanwhile, whisk together the egg yolks & sugar in a heatproof bowl over simmering water until thickened. Remove from heat and beat in the cream mixture.
Pour two-thirds of the custard mixture over the bread and let stand for 30 minutes.
Pour remaining custard over soaked bread in dish and arrange the rest of the bread on top. Press down firmly so the custard comes halfway up the bread. Bake 30 to 35 minutes or until golden brown.
BUTTERSCOTCH SAUCE
½ stick unsalted butter
4 Tbsp. light muscovado sugar
2 ½ Tbsp. clear honey
2 ½ Tbsp. double cream
Place butter sugar, and honey in a small pan. Bring to a boil over moderate heat, stirring until sugar has dissolved. Reduce heat. Add cream and simmer 2 to 3 minutes until thickened.
EGG CUSTARD
2 ¾ cups milk
6 egg yolks
3 ¾ Tbsp. caster sugar
a few drops of pure vanilla extract
Bring milk to scalding point in a nonstick pan. Meanwhile, place the egg yolks in a bowl with the sugar & vanilla stirring to combine. Slowly, whisk the hot milk into the egg mixture. Wipe out the pan and pour in the egg mixture and cook, stirring constantly, for about 10 minutes until thickened. Do not let boil!
Please keep your guard up.
The rest I put in the freezer for T-day. 
and then went to Starbucks and then got a frozen pizza at the store. That's WFD. 
My neighbor came over and told me I Clarked the neighborhood
Flights have been canceled and we really don't know what is going on. Elizabeth did just call and say she really thought that he might be on the way as she hasn't heard from him for 12 hours. But we really have no idea. So please keep them all in your thoughts and prayers. I hate leaving tomorrow without knowing and without them. 
