In a large bowl or ice chest large enough to hold turkey and liquid, combine water, salt and sugar and stir until salt and sugar are dissolved. Place turkey inside of brining liquid (liquid should cover turkey completely) and marinate turkey overnight (refrigerated).

Preheat oven to 475ºF.

When ready to cook the turkey, in a small bowl whisk together corn syrup, cane syrup, butter and Creole seasoning. Remove turkey from brining liquid and pat dry with paper towels. Place turkey on a rack, breast side down, and baste with syrup-butter mixture. Bake for 20 minutes, then reduce temperature to 300ºF and continue baking for another 45 minutes, breast side down, basting every 30 minutes. Turn turkey over and continue cooking, about 1 1/2 hours, or until the internal temperature in the deepest part of the thigh reads 155ºF. Let turkey rest while you make the gravy.

In a saucepan, place 1 1/2 cups of pan drippings and add the onion, celery, bell pepper and garlic. Add turkey neck and giblets and simmer over medium high heat for 10 minutes. Whisk in flour and combine well, and cook for 4 to 5 minutes. Add chicken stock and stir well to combine. Cook 5 minutes, or until thickened, and season with salt, Worcestershire sauce and hot sauce. Let simmer 20 to 30 minutes to allow flavors to meld, then strain through a fine mesh sieve and discard the solids.

Serve immediately with roast turkey.