Ingredients

BRINE:

8 quarts water

3/4 cup kosher salt

3/4 cup maple syrup

3 tablespoons black peppercorns

8 garlic cloves, crushed

1 lemon, thinly sliced

TURKEY:

1 (12-pound) fresh or thawed frozen turkey

1 cup cola

1/2 cup maple syrup

2 tablespoons minced fresh thyme

1 tablespoon dried rubbed sage

1 tablespoon poultry seasoning

1/2 teaspoon black pepper

4 garlic cloves, chopped

2 onions, quartered

Cooking spray

GRAVY:

1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

1 cup whole milk

2 tablespoons cornstarch

1/4 teaspoon salt

1/4 teaspoon black pepper

Preparation

To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves. To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally. Preheat oven to 375°. Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute. Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine, discarding brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375° for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180°. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin. To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids, and skimming fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly. Strain gravy, stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.