Just to be different and unique, I'm going to give you an exotic and easy way to solve the problem of carrying a roasted turkey from point A to point B.
We used this technique in "Boy Scouts" when I was a youngster. Of course this is modified for your brined turkey presentation.
Gather together enough smooth, oval or rounded stones to fill the turkey cavity. Wash them thoroughly. Dry them with paper towels and place into a cake pan and into the oven.
Dry the bird-skin with paper towels. Preheat the oven to 450' F. Rub the skin with oil and lightly salt. Place the turkey on a rack, insert a meat themometer into the breast, with the tip resting near the "hip" joint. Put the rack and turkey into the roasting pan, and into the oven. Cook for about 8 minutes per pound. Remove the turkey when the thermometer reads about 140 degrees.
Fill the turkey cavity with the hot rocks and place in a roasting bag. Completely cover with aluminum foil, shiny side inward, or toward the flesh. Completely wrap in a thick towel and cover again with foil, shiney side in. Place in a clean garbage bag and load the bird into the car. Drive to Mom's house.
The hot rocks will continue cooking the bird from the inside-out. The aluminum foil and towels will contain the heat. When you get to your mom's, unwrap the bird, check the thermometer, remove the rocks, and place into a 400' oven to crisp the skin a bit more.
Now I know that this is unconventional, but it does work. We used to cook the bird next to a campfire, place the clean, hot rocks into the bird and travel to our next campsite. By the time we got there, and set up camp, the turkey was ready to be eaten. But let me tell you, it was difficult at best to keep a bunch of young teen-age boys away from that wonderfully aromatic turkey as the Scoutmaster drove down the road. Yep, that trip around Lake Superior was a memorable one.
Seeeeeya; Goodweed of the North