If there is one thing I've found, it's that nobody brines their turkeys for the same set length of time, some brine 12 hours, some 24, some 36 and on and on, they all say their turkeys turn out great.
I brine mine for 24 hours, take it out of the brine, drain it real good, give it just a quick rinse to get any stuck herbs or stuff off it and then into a throw-away aluminum pan and then into the fridge to dry. Some say it should be in the fridge 24 hours other say 12, yada, yada, yada.
Just got done with mine, it is resting comfortably for the night.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle