Place all the brine ingredients except for the ice into a large pot. Bring to a boil and simmer for 5 minutes. Take off the heat and stir the ice in. Brine is now ready for turkey.

Mix all the char siu sauce ingredients together until well combined.

To prepare the turkey, spatchcock it by using a knife or heavy-duty kitchen shears to remove the backbone.

Now, place the turkey in a cooler or large pot and cover with the brine. Make sure the turkey is fully submerged. Brine overnight in the fridge for 12-16 hours.

Preheat your oven to 375F. Take your turkey out of the brine and dry well with paper towel. Place the turkey on a roasting tray, making sure that it is as flat as possible. Drizzle oil all over the surface of the turkey. Loosely cover the turkey with aluminum foil and place in the oven. Cook for one hour.

Now, take out the turkey and take off the foil. Liberally brush the char siu sauce all over the turkey and put the turkey back in the oven (do not recover with foil). Every 15 minutes, open the oven and liberally brush the char siu sauce over the turkey. Repeat this process until the internal temperature of the thickest part of your turkey reaches 165F. Take the turkey out of the oven, it should be beautifully lacquered and brown all over.

Carve and serve with sides of your choice and any leftover char siu sauce on the side.