Some people suggest that, after 24-36 hours of brining, you should allow 12 hours or so for the turkey to dry out a bit in the fridge, which will enable the skin to crisp while roasting. And if you remove the turkey from the brine the day of the cook, the skin won't crisp and will basically be a soggy mess. Others disagree and have strongly stated that you absolutely can remove the turkey from the brine before cooking, as the skin will still get crispy (especially if its liberally rubbed with butter. In fact, if anything you risk drying out the bird by letting it dry out in the fridge overnight before cooking.
Is there a definitive answer here or is it simply a matter of choice? I believe in years past I would remove the turkey from brine a few hours or so before cooking, but not 8-12 or whatever that others suggest.