Mix all ingredients, except turkey in glass bowl. Place turkey, breast side up, on roaster rack set in shallow roaster. Brush marinade on turkey and inject under skin. Place in refrigerator, covered, at least 1 hour.
Preheat oven to 325ºF. Position oven rack at the lowest level of the oven. If desired, stuff turkey with favorite stuffing. Using lacers with string sew up the cavity. Tie legs and wings together. Roast, basting every 30 minutes with pan juices or melted butter. When skin is golden brown lay a double fold of cheesecloth over the top to prevent the skin from becoming too dark.
Cooking time is determined by weight. Plan on 4-5 hours for a stuffed 10-24 pound bird. Turkey is done when leg joint moves easily and thermometer inserted into the thickest part of thigh away from bone registers 175-180ºF. Roast 5-6 degrees below desired doneness. Allow to stand 15-20 minutes before carving. Temperature will continue to rise to desired doneness.