Use gel packs or bagged ice around the zipped bag inside the cooler, if necessary, to keep the brine below 40°F. (Adding more ice directly to the brine would only dilute it.) After the brining process, transfer the turkey to a roasting pan, pat dry, discard the brine and prepare for roasting as you usually do. You will not need to salt the bird when preparing it for roasting. Stuff with herbs, quartered onion, carrot, celery, and rub with butter.