Yes. Not only can you but you should. The skin gets waterlogged during brining and if you roast the bird without letting it dry out it will not get nice and crispy. Just patting it dry won't do it. What you are suggesting (drying it in the fridge) is the best way to do it. Uncovered of course.
Castironchef's suggestion for the ice chest is a good one too. Saves a lot of fridge space which is at a premium in the day or two before Thanksgiving.