Please help me idiot- and fox-proof my turkey

[AKMD]

I'm cooking my first ever Christmas turkey this year and could do with some help. I'm following Nigella's brine-soaking recipe but do not understand the following:

1. In the recipe (here) she doesn't say to cover the turkey with foil. Should I do that anyway and if I do will it increase the cooking time?

2. I've heard that you should cook the turkey breast-side down so that all the juices keep the breast meat moist, then turn it over for the last 20 minutes to brown the top. Is that right or completely mad? If it's completely mad, should I use the wire rack in my roasting tin to keep the turkey out of the juices?

3. If I use a turkey crown, how do I check that's it's cooked through?

4. I want to brine the turkey outside, probably in my garage as there isn't anywhere really cool enough in my house. It isn't the sturdiest structure in the world. How do I fox-proof the bucket with the turkey in it so that my guests aren't eating beans on toast for lunch on Christmas day?

5. Probably the most important one - having dithered for too long, I've missed the pre-order window for my local butcher and Sainsbury's. The supermarkets are getting their fresh turkeys in from the 19th to the 21st. I don't want a turkey taking up my fridge for the whole week but I don't want to leave it so long that I can't get one or can't get the size I want. When should I get it?

Any answers to any of the above much appreciated!

I'm dreaming of a whiiiite Chrismas, just like to one I used to know... Da da da da dada da DAaaaaaa, da da da da dadadada daaaaaaaaaa.

Rockin' around, the Christmas tree de de de de de dup, duhduhduhduh uh duh duhduh, baa baba ba baaahdy BOP!

Please oh ye MNers, save my turkey from the fox!

I have done this in the past (before I realised that my DCs weren't going to eat turkey no matter how fab I made it!).

I bought a nice free range turkey on 23rd. I stuck it in the magical brine and shoved in out in the freezing yard in a cheap new plastic Adsa bin with lid (and bricks on top) and took it out on very late Christmas Eve and once on early Christmas morning.

We have used this method for the last couple of years and it turns an ordinary turkey into a succulent feast. We soak it in one of those camping iceboxes. The lid locks so it should be fox proof. Certainly cat proof.
Not too sure on the technicalities of the actual cooking process about which you ask because DH does all that.

Thanks both. I hadn't thought of using an ice box, will dig it out and see if the turkey fits when I actually get it. If not, bin is the way to go.