Use 1 - 2 quarts of water or stock and bring it to a boil.  I had no stock on hand, so I went with water.  It was plenty flavorful.

Add your sea salt and sucanat.

Stir to combine thoroughly.

Add your spices (through black pepper).

Pour your brine into a big pot.

Add your turkey to the pot.  I put my breasts down so the normally drier white meat would be thoroughly brined.

Add extra water to your pot until it is nearly full.  Ideally, the turkey will be completely submerged...or at least mostly, as in my case.

If yours is completely submerged, add a lot of ice and let it sit out overnight (about 12 hours).  The salt and the cold water will keep the turkey fresh and bacteria at bay.  I put mine in the fridge instead for about 2 days.

Remove your turkey from the pot after sitting in the brine for at least 12 hours.

Rinse your turkey off (I did this in the sink).  All the spices should be gone because they will burn if you roast them with the spices on top.  However, the flavor from the spices is now in the meat.

Let your turkey sit in the sink for 1 - 2 hours (or on a rack nearby, with towels underneath) to drain.  It needs to be fairly dry.

Stuff your turkey if you are planning to.  I did.  Then, put it in a big roasting pan or a stand-alone roaster.  I used my roaster to keep my oven free for other baking.  Dot it with butter and sprinkle with sea salt.

Turn the oven or roaster to 200ºF and let your turkey go for 15 - 18 hours.  You will want to start this the night before you plan to eat.  Let it cook, and resist checking it too often.  I got impatient towards the end and turned mine up to 350ºF in the last hour of roasting so it would be done faster and brown a bit more.

Carve the bird and save the drippings.  I got nearly 8 cups from my 20-lb.  turkey, and I made all of it into gravy for future meals.  The gravy is so delicious.