For the brine: In a large Dutch oven or stock pot, heat the oil over medium-high heat. Add the chicken wings and neck of the turkey and cook, stirring occasionally, until dark brown and roasted, about 10 minutes.
Add the carrots, celery and onions and continue cooking until golden, another 5 to 7 minutes. Add the wine and scrape the bottom of the pot with a wooden spoon to release all bits.
Add 1 quart cold water, the soy sauce, salt, allspice, garlic, cinnamon, marjoram and thyme. Bring to a boil. Once the liquid has boiled for 5 minutes, stir well and cool down over an ice bath.
Strain out the solids and reserve.
For the turkey: Put the brine and the turkey into a brining bag and seal. Allow the turkey to brine for 12 hours in the refrigerator before cooking. Rinse the turkey to remove the excess brine and pat dry with towels. Reserve about 1/2 cup of the brine for basting. Let the turkey stand uncovered at room temperature for 1 to 1 1/2 hours.
Position a rack in the lower third of the oven and preheat to 425 degrees F.
Place the reserved brine solids on the bottom of a roasting pan. Then fit the roasting rack over the solids. Sprinkle the turkey cavity with the salt and pepper. Place the marjoram, sage, rosemary, apples, onions and garlic inside the cavity. Truss the turkey with kitchen twine. Coat the turkey evenly with the Herb Mayonnaise, using more if needed. Place the turkey, breast-side up, on the rack in the roasting pan and roast for 30 minutes. Reduce the heat to 325 degrees F and roast for about 1 1/2 hours more, then begin basting every 15 minutes with the drippings and leftover brine using a pastry brush. Continue roasting until an instant-read thermometer inserted into the thigh registers 165 degrees F. Total roasting time should be 3 to 3 1/2 hours.
Remove the turkey from the oven and allow it to rest about 15 minutes. Cut and discard the kitchen twine and carve. Serve with gravy.
Add the egg yolks and mustard to a food processor or blender. Pulse until combined. While the processor is running, slowly drizzle in the oil until the mixture has fully emulsified and thickened. Transfer the mixture to a bowl and fold in the marjoram, sage, thyme and orange juice. Use 1 cup (or more if needed) for the turkey, and reserve the rest for another use. Season with salt and pepper. Yield: 2 cups.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.