Now it is time to get your container packed away. Your best bet is to put the whole thing in the refrigerator. Of course if you are cooking a turkey, you are probably cooking a lot of other things as well and refrigerator space may be hard to find. A cold cooler will work just fine. You want to keep the brine cold, but don't let it freeze. If the outside temperature is low enough you can just put the whole thing someplace safe outside until you are ready to cook your turkey.
A turkey should brine for at least 1 hour per pound but no more than a total of 24 hours (for safety sake). If you are brining a 20 pound turkey it should brine for at least 20 hours so plan accordingly.
And remember the most important step is the last one, so don't skip out yet.
