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1
In a large kettle, combine the first eight ingredients. Bring to a boil; cook and stir until salt and brown sugar are dissolved. Remove from the heat. Add cold beer and water to cool the marinade to room temperature.
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2
Remove giblets from turkey; cover and refrigerate for gravy. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled marinade into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning several times.
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3
Drain and discard brine. Rinse turkey under cold water; pat dry. Place the onion, carrots, celery and garlic in both cavities. Skewer turkey openings; tie drumsticks together. In a small bowl, combine the broth, butter and chicken seasoning.
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4
Place turkey breast side up on a rack in a roasting pan. Bake, uncovered, at 325u00b0 for 3-1/2 to 4 hours or until a thermometer reads 180u00b0, basting occasionally with broth mixture. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard vegetables or save for another use.
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5
For gravy, add 1 cup broth to the pan, scraping to loosen browned bits. Skim and discard fat, reserving 1-1/2 cups pan drippings; pour into a small saucepan.
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6
Chop giblets. In a large saucepan, cook giblets in oil and butter until browned. Add 1-1/4 cup pan drippings; cook and stir for 5 minutes. Combine flour and remaining drippings until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
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7
Add the wine, sage and remaining chicken broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is reduced by half. Serve with turkey.
