Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Lift wing tips up and over back; tuck under turkey.

Combine sugar and water in a saucepan, and cook 5 minutes over medium heat. Remove from heat; stir in juice, vinegar, salt, and pepper. Combine turkey and juice mixture in a large oven cooking bag. Seal; marinate in refrigerator 24 hours. Remove from bag; reserve 2 3/4 cups marinade. Discard remaining marinade.

Preheat oven to 325°.

Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 325° for 3 hours and 10 minutes or until thermometer registers 180°, basting occasionally with 2 cups marinade. (Cover turkey loosely with foil if it gets too brown.)

Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard skin.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 1/2 cup marinade, broth, brandy, and honey to pan. Combine 1/4 cup marinade and flour; stir with a whisk. Add to gravy mixture in saucepan. Bring to a boil; reduce heat. Simmer 15 minutes; stir frequently. Serve gravy with turkey.