The turkey was a success. The temperature in my backyard never dropped below about 25˚F, which was warm enough to keep the brine from freezing. So my turkey miraculously managed to stay below freezing all night long without freezing. It's like living in the future, baby.
Coated that bad boy with herb butter (sage, marjoram, thyme), stuffed it with onions, celery, and oranges, and cooked it for four hours at 350˚F. Came out awesome.