Step 1

Clean cavities of turkey and rinse inside and outside of with cold water.

Step 2

Place brown sugar, salt, dried minced onions, chili flakes, rosemary, bay leaves, white pepper, black peppercorns, allspice and Kendall Jackson Chardonnay® into mixing bowl and mix 10 sec/speed 6.

Step 3

Place turkey into a brining bag or very large food bag capable of containing the turkey and fitting in the refrigerator. Pour mixture over turkey, seal the bag, place in refrigerator and allow to marinate in brine for 1-3 days.

Step 4

At least 1-2 hours before cooking, remove turkey from refrigerator and rinse to remove all brining liquid and spices. Pat bird dry inside and out and allow to come to room temperature.

Step 5

Preheat oven to 350°F. Meanwhile, place an ice pack on the turkey's chest, place quartered orange segments and half a bunch of thyme into the cavity.

Step 6

Place butter, bourbon, maple syrup, orange juice and remaining thyme into mixing bowl, place simmering basket instead of measuring cup onto mixing bowl lid and heat 10 min/212°F/speed 1.

Step 7

Transfer turkey to a large roasting pan, pour half the bourbon mixture over turkey and into the cavity. Reserve remaining bourbon mixture for basting.

Step 8

Place turkey in oven and roast for 1 hour (350°F), basting with remaining bourbon mixture every 20 minutes.

Step 9

Reduce oven temperature to 325°F and roast a further 2-2½ hours (325°F) or until the temperature probe reaches 160°F (see Tip).

Step 10

Let turkey rest for 20 minutes. Garnish with pomegranate quarters, orange halves and bay leaves. Serve immediately paired with a Chardonnay wine.