I know Christmas has past but I wanted the space in the freezer! I normally brine my turkey adding different herbs and spices but this time I wanted to see ( and taste) what would be the effect of brining with stock. I only had it in the liquid in the fridge for 3 days and then in the primo for indirect cooking . I added a chicken stock pot to some of the brining stock liquid and basted the turkey regularly . It did make for a disappointing tough skin ( I was expecting a crisp salty effect) but the turkey itself was very juicy, tender and turkey tasting!