I used RRP's low-salt brine (below). Made the brine, cooled it to room temp overnight, turkey and brine in a brining bag, brining bag in a cooler, ice on top of the brining bag, cooler outside on the balcony for 2 1/2 days. Turned the turkey in the bag once or twice a day, added ice once.

I cooked it at 400 -- 16 pounds and it was done in two hours. Threw a few branches of rosemary in the cavity before the frost gets it... It came out beautifully and made great gravy, really flavorful and delicate. I think that's an advantage of the low-salt brines. The brine didn't dominate, more a nice savory spiciness.