Brined Turkey a la John Ash

1 turkey, 12-16 pounds, rinsed thoroughly, giblets, tail, and
neck removed
2 Tablespoons olive oil or
melted butter
1 Tablespoon butter, plus extra to grease the casserole dish
1/4 cup turkey or chicken stock

Brine:
2 cups brown sugar
1 cup maple syrup
3/4 cup coarse salt
3 whole heads garlic, cloves separated, but not peeled, and bruised
6 large bay leaves
1-1/2 cups coarsely chopped unpeeled fresh ginger
2 teaspoons dried chile flakes
1-1/2 cups soy sauce
3 quarts water
Handful of fresh thyme sprigs

Combine all the brine ingredients in an enamel or stainless steel
pot. Bring to a boil, remove from heat and let cool completely. Rinse
the turkey well, and
put it in a large enamel, stainless steel or food-grade plastic pot
or bucket. Cover with the cold brine and add more water if the brine
doesn't cover the
turkey. Put a plate on top of the turkey to hold it under the brine.
Refrigerate for 2-4 days, turning the bird twice a day. (When you
turn the turkey be sure to empty the brine out of the body cavity
before you turn it or it splashes everywhere.)

To cook the turkey: Remove the bird from the brine and pat it dry.
Lightly brush it with olive oil or butter and set aside. Adjust oven
rack to the lowest
position and preheat oven to 400 degrees. Set a heavy-duty V-rack,
adjusted to its widest setting, in the pan.