Preheat the oven to 450 degrees.
Before baking the turkey, fill the cavity with a quartered onion, an orange cut in half, some fresh sage, and crushed black pepper. Rub some duck fat under the turkey breast skin that you separated and place two fresh sage leaves under the skin as well.
Rub the entire bird with duck fat and season it with fresh cracked pepper and cinnamon. Sprinkle the cinnamon with your fingers as to not dump too much on the surface. DO NOT season with salt, as the brine has sufficiently seasoned the turkey already.
Add a half-inch worth of chicken broth to the bottom of the pan. Add the one cup of white wine as well.
Place the rack on the second to the last rack on the bottom.
Start baking the turkey BREAST SIDE DOWN first. Bake for 30 minutes at 450 degrees. Turn down the heat to 350 degrees and continue to bake breast side down for one hour.
Take the roasting pan out of the oven and with a wooden spoon and a pair of thongs inserted in the neck and cavity, gently flip the bird over to breast side up. Insert a thermometer into the turkey breast, making sure to avoid touching bone (the temp won't be accurate).
Place back in the oven and bake until the breast meat reaches 155 degrees. Remove the thermometer so it doesn't burn. At this point, squeeze a fresh orange over the surface of the skin. Turn the BROILER on and keep the door OPEN to crisp the skin. Don't walk away as you don't want anything to burn. Turn the roasting pan a half turn after a few minutes to ensure even browning. This should take 5-10 minutes TOPS.
Once the skin has browned, remove the turkey from the oven and check the temperature again. If it has reached 161-165 degrees, the turkey is done (it will continue to bake while it's resting). If the temperature hasn't reached 161-165 degrees yet, turn the oven back to 350 degrees and finish baking for a few minutes. I don't recommend waiting until the turkey has reached 161 degrees before you start broiling, as it might over cook the turkey.