For brine, in a 10-quart pot combine water, syrup, salt, and brown sugar; stir to dissolve sugar and salt. Set aside.

Rinse turkey inside and out; remove any excess fat from cavity. Carefully add turkey to brine. Cover and marinate in refrigerator for 12 to 24 hours.

Remove turkey from brine; discard brine. Rinse turkey and pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail. (If the band of skin is not present, tie the drumsticks securely to the tail.) Twist wing tips under the back. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles.

Cover turkey loosely with foil. Roast turkey in a 325 degree F oven for 2-3/4 to 3 hours or until thermometer registers 180 degrees F. After 2-1/4 hours, remove foil and cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets. Cover turkey; let stand at room temperature 20 minutes before carving. Makes 12 servings.

The test kitchen found that a 10-quart stockpot worked best to hold the turkey and brining mixture.