Remove giblets and neck from turkey. Rinse turkey under cold running water. Combine water, brown sugar, salt, soy sauce and TABASCO^® Sauce in pot large enough to hold brine and turkey. Turn turkey in brine mixture. Refrigerate 24 to 48 hours; turning turkey occasionally.

Creole Rice Stuffing: Prepare rice according to package directions. During last 5 minutes of cooking rice, stir in okra.

Meanwhile, heat oil in 12-inch skillet over medium heat. Add celery, red and green bell peppers, onion and garlic; cook about 10 minutes or until vegetables are tender-crisp. Add salt, oregano, TABASCO^® Sauce and crushed tomatoes. Stir vegetable mixture with cooked rice mixture in large bowl, until well blended.

Preheat oven to 325°F.

Stuff neck and body cavities of turkey loosely with stuffing. Close cavities with skewers. Tie legs together; tuck wings under body. Place turkey, breast-side up, on rack in open roasting pan.

Roast turkey 30 minutes. Brush with pan drippings. Continue roasting an additional 2 1/2 to 3 hours until breast skin is crisp and golden and juices run clear when thigh is pierced with fork, or until meat thermometer reads 180°F. Baste occasionally with pan drippings during roasting. Remove turkey from pan to serving platter. Let stand 15 minutes before carving. Garnish with herbs and grapes, if desired.