Delicious savory roasted turkey has met its flavor match. Roast this Cheerwine Brined Turkey today and you’ll thank us later.
Ingredients
Brine Ingredients
- 2 quarts of water
- 1 ½ cups salt
- 6 oranges, sliced
- 2 bunches sage, torn
- 2 bunches parsley, torn
- ½ cup fresh ginger, julienned
- 1 cup black peppercorns
- 6 bay leaves
- 2 liters Cheerwine
- 4 quarts ice
- 10–12 pound turkey (innards removed)
Glaze Ingredients
- 4 cups Cheerwine
- 2 tablespoons cracked black pepper
- 2 teaspoons salt
- 2 oranges, split
Instructions
- Add water and salt to large pot and bring to a boil.
- While salt dissolves (approximately 5-6 minutes) in a separate, non-reactive vessel large enough to hold turkey, add orange slices, sage, parsley, ginger, black peppercorns, and bay leaves.
- Add boiling saltwater to vessel and allow it to steep for 10 minutes before adding Cheerwine and ice.
- Stir to agitate brine to encourage cooling. Once ice has melted and brine has cooled to at least 40°F, add turkey.
- Place turkey in refrigerator to brine overnight (8-10 hours).
- Remove turkey from brine and carefully rinse, removing loose debris. Discard brine.
- Lay turkey on sheet tray lined with cooling rack to air dry in refrigerator for another 6 hours (up to 24 hours).
- Preheat oven to 350ºF. Stuff turkey cavity with split oranges.
- Bake for 2 ½ hours or until internal temperature reaches 180ºF, basting halfway through with pan drippings.
- While roasting, combine glaze ingredients in a small saucepot. Bring to a boil for one minute.
- Decrease heat to low-medium and reduce glaze for 18-20 minutes. When done, glaze should coat the back of a spoon.
- When turkey is done roasting, brush warm glaze onto the entire bird and transfer to a serving platter for carving.
