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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
  • 1012 pound turkey (innards removed)

Glaze Ingredients

  • 4 cups Cheerwine
  • 2 tablespoons cracked black pepper
  • 2 teaspoons salt
  • 2 oranges, split

Instructions

  1. Add water and salt to large pot and bring to a boil.
  2. 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.
  3. Add boiling saltwater to vessel and allow it to steep for 10 minutes before adding Cheerwine and ice.
  4. Stir to agitate brine to encourage cooling. Once ice has melted and brine has cooled to at least 40°F, add turkey.
  5. Place turkey in refrigerator to brine overnight (8-10 hours).
  6. Remove turkey from brine and carefully rinse, removing loose debris. Discard brine.
  7. Lay turkey on sheet tray lined with cooling rack to air dry in refrigerator for another 6 hours (up to 24 hours).
  8. Preheat oven to 350ºF. Stuff turkey cavity with split oranges.
  9. Bake for 2 ½ hours or until internal temperature reaches 180ºF, basting halfway through with pan drippings.
  10. While roasting, combine glaze ingredients in a small saucepot. Bring to a boil for one minute.
  11. Decrease heat to low-medium and reduce glaze for 18-20 minutes. When done, glaze should coat the back of a spoon.
  12. When turkey is done roasting, brush warm glaze onto the entire bird and transfer to a serving platter for carving.

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