Recipe and photos by Woodford Reserve found here.
FOR THE BRINE:
(Measurements shown are for a 20-pound bird.)
- 2 Gallons of Water
- 1 cup salt
- 3 cups of sorghum
- 4 cups of Woodford Reserve Bourbon or Rye Whiskey
- 2 oranges, sliced peel and all
- 2 Tbsp. black peppercorns
- 12 bay leaves
- 6 cloves
Combine all ingredients together in a large pot and bring to a simmer until incorporated. Cool to 40 degrees. Brine the turkey overnight for best results.
FOR THE TURKEY GLAZE:
Melt sorghum, mount with butter a bit at a time, whisking in. Whisk in the whiskey off the heat. Glaze the bird with this mixture once the skin on top of the bird starts to turn golden.