The Turkey is Brining

Just finished our turkey brine, using this brine recipe, minus all the juniper berries and shit because, really, juniper berries?

The turkey's in our plastic cooler in the basement, where it will soak in salty goodness overnight and taste nice and tender tomorrow evening. Since we'll be barricaded in the kitchen for much of the next 24 hours, we're going over to the local bar for some outside-the-house-time and some dinner.