Start by gently washing the turkey inside and out with icy cold water. Dry thoroughly, removing all moisture. Using cutlery shears, cut away the neck and backbone. If you are intimidated by this ask your butcher to cut this away for you. I roasted the neck and backbones and saved the meat for my cats and for my Niece's dog when they came to visit for Thanksgiving Dinner.
Trim away any loose or sagging skin and large parts of fat. A well trimmed bird not swimming in fat tastes so much better!
Flip the bird over and crack the breast bone. Use a step stool so you are directly over the bird and use your full body weight to snap the bone flat.
Straighten the bird out as flat as it will go, adjusting the thighs and wings.
Make small cuts in the joints now so when you carve later you won't have to fight with a hot bird.
In a saucepan heat brown sugar, maple syrup, minced ginger, scallions, salt and white pepper. Whisk until smooth. Allow to cool to room temperature. Tuck the bird into three or four plastic grocery bags. Pour the cooled glaze all over the bird, turning it over several times to coat. Close up the bag tightly and tuck away in the fridge over night.
Three hours before serving dinner lay the turkey out in a cookie sheet and set the oven to 425 degrees. When the oven is heated to this temperature, put the bird in cover with foil and then turn down to 325 degrees. Do not open the oven until the last 30 minutes, when you remove the foil. This 15 pound bird only took two hours to cook. You're going to take two temps., the first in the thighs which should read 180 degrees and the second in the breast which should 165 to 170 degrees.
Juicy delicious and delicately flavored! Enjoy!