Begin thawing your turkey in the refrigerator. Ensure the temperature remains at 38°F or below. A large turkey can take up to 3 days to thaw safely.

Prepare the brine. In a large stockpot over medium-high heat, combine the vegetable stock, kosher salt, brown sugar, peppercorns, allspice berries, and candied ginger.

Stir occasionally until the salt and sugar dissolve completely and the mixture comes to a boil.

Remove from heat and let it cool to room temperature, then refrigerate until completely chilled.

Combine the chilled brine with the iced water in a 5-gallon food-safe bucket or a container large enough to hold the turkey.

Remove the turkey from its packaging. Remove the giblets and neck from the cavities (discard or save for making gravy).

Rinse the turkey thoroughly, inside and out, with cold water.

Place the turkey breast-side down in the brine. If it floats, weigh it down with a heavy plate to keep it fully submerged.

Cover and refrigerate for 8-16 hours. For even brining, flip the bird halfway through the process.

Remove the turkey from the brine. Discard the brine. Rinse the turkey thoroughly inside and out with cold water to remove excess salt.

Pat the turkey completely dry with paper towels. This step is crucial for achieving crispy skin.

Gently work your fingers between the breast meat and the skin to create pockets on both sides. Slide 3 tablespoons of softened butter under the skin on each side of the breast, spreading it as evenly as possible.

Prepare the aromatics. In a microwave-safe bowl, combine the sliced apple, onion, cinnamon stick, and 1 cup of water. Microwave on high for 5 minutes to release their flavors.

Stuff the turkey's main cavity with the halved apple and the steeped aromatics, along with the fresh rosemary and sage.

Place the turkey breast-side up on a roasting rack set inside a large roasting pan. Tuck the wings underneath the body.

Pour the Champagne over the entire bird, letting it run over the breast and into the cavity.

Rub the entire surface of the skin with canola oil.

In a small bowl, mix together the garlic powder, seasoning salt, parsley, and minced onion. Sprinkle this rub generously over the entire turkey. Finish with a few grinds of fresh black pepper.

High-Heat Start (Recommended Method): Preheat the oven to 500°F with the rack in the lowest position. Roast the turkey for 30 minutes to achieve a beautifully browned, crispy skin. Then, reduce the oven temperature to 350°F. Insert a probe thermometer into the thickest part of the breast (making sure it doesn't touch the bone) and continue roasting for an additional 2½ to 3½ hours.

Traditional Roasting: Preheat the oven to 350°F and roast for 3½ to 4 hours total.

The turkey is done when the breast meat reaches an internal temperature of 161°F (the temperature will rise to 165°F as it rests) and the thigh meat reaches 175-180°F.

Remove the turkey from the oven and loosely tent it with foil. Let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring moist meat.