I used this recipe, and I found a recipe for Giblet Pan Gravy.
I moved the turkey to the refrigerator on Sunday morning and then began the brining process on Tuesday night. On Wednesday morning about 8am, I removed the turkey from the brine and set it back in the refrigerator, uncovered until about 4pm, at which point I chopped the onions, carrots, and celery, brushed melted butter over the skin, and placed it all in the oven.
Earlier in the day I bought a roasting pan at Bed, Bath, and Beyond -- a sturdy model on sale because it had been on display -- along with a baster.
The turkey turned out moist and delicious, with crispy skin. It required another hour of cooking time than the recipe called for, but I just relied on my meat thermometer for accuracy. Making the gravy was a pain in the ass, which required a lot of babysitting the stovetop. It turned out nice too, if a little salty. I'm just not sure I care enough to try that recipe again. Here is a picture of deglazing the roasting pan on the left, and the roux on the right:
And the final product! Mmmm.