Instructions

Make Brine:

1. Add water and salt to medium pot and bring to a boil. 
2. While salt dissolves (approximately 5-6 minutes) in a separate, non-reactive vessel large enough to hold your bird, add parsley, sage, bay leaves, black peppercorns, orange slices, and ginger. 
3. Add boiling saltwater to vessel, allow to steep for 10 minutes before adding Cheerwine and ice. 
4. Agitate the brine with a good stir to encourage cooling. 
5. Once ice has melted and brine has cooled to at least 40°F, add chicken.
6. Place chicken in refrigerator to brine overnight (8-10 hours).

Air Dry Bird:

1. Remove bird from brine and carefully rinse, removing any loose debris. 
2. Discard brine.
3. Lay chicken on sheet tray lined with a cooling rack to air dry in the refrigerator, ensuring crispy skin during the roast. 
4. Refrigerate for another 6 (up to 24) hours.

Roast Bird:

1. Preheat oven to 350°F. 
2. Stuff chicken with split orange, secure drumsticks together with twine, and tuck in the wingtips to avoid over-browning. 
3. Bake in roasting pan for 80-90 minutes (or until a thermometer reads 180°F) basting halfway through with pan drippings.  

Make Glaze:

1. While roasting, combine glaze ingredients in a small saucepot.
2. Bring to a boil for one minute. 
3. Decrease the heat to low-medium and reduce glaze for 18-20 minutes. 
4. When done, the glaze should coat the back of a spoon. 

Finish Bird:

1. Brush warm glaze onto the entire chicken and transfer to a serving platter. 
2. Carve and enjoy!