In a large bowl, mix together Brandy (1 tablespoon), Maggi Seasoning (1 tablespoon), Worcestershire Sauce (2 tablespoon), Dried Rosemary (1 tablespoon), Coarse Black Pepper (1/2 tablespoon), Oyster Sauce (1 tablespoon), Salt (2 tablespoon), and Caster Sugar (1 tablespoon).
Rub the Whole Turkey (4 kilogram), inside and out, with the seasoning. Let the marinade soak on the turkey for at least 4 hours, preferably overnight.
In a bowl, mix together Carrot (2), Radish (1), White Onion (1), and Celery (2 stalk). Stuff the filling into and around the turkey.
Preheat the oven to 465 degrees F (240 degrees C).
Cover the entire turkey with Streaky Bacon (200 gram).
If you wish, cover the ends of the turkey drums and the wings with aluminum foil. Otherwise, you can also tie the turkey drums with string and stuff the wings under the turkey.
Bake the turkey for 30 minutes.
Lower the oven temperature to 430 degrees F (220 degrees C) and bake for another 30 minutes.
Further lower the temperature to 390 degrees F (200 degrees C) and bake for 30 more minutes. At this point, remove the streaky bacon if you choose.
Turn up the temperature again to 465 degrees F (240 degrees C). Within the next 15-30 minutes, it will be perfectly baked. Constantly check on the turkey to ensure it doesn't get burnt.
In a bowl, mix together the Celery (1 stalk), White Onion (1), and the baked fillings from the turkey. Place them in a large pot. Pour all the juices from the turkey into the pot as well.
Add the All-Purpose Flour (2 tablespoon).
Place mixture over low heat and mix it constantly until the mixture starts to thicken.
Carve the turkey and serve it with the sauce and Pita Bread (to taste). Enjoy!