If you’re wondering how to fit an enormous brine-bathing bird into your fridge this holiday season, stop wondering. Alton Brown’s wet-brined turkey recipe uses an insulated cooler instead, freeing up precious refrigerator space while seasoning the bird throughout.

The brine—a simple mixture of kosher salt, sugar, and vegetable broth—helps the turkey retain moisture as it roasts. Once the bird has had its soak, pat it thoroughly dry and send it into a blazing-hot 500°F oven to get the skin hurtling toward golden and crisp. After 30–40 minutes, you’ll shield the breast with foil, lower the heat to 350°F, and let the turkey finish roasting.

That’s right: No basting. No hovering by the oven. Just a little advance planning and plenty of time to focus on sweet potatoes , apple pie , and the rest of your Thanksgiving feast .

If you'd rather skip the wet brine, try our dry-brined turkey . Short on time?…