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 pepper corns
• 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:

• 1 cup Woodford Bourbon or Rye Whiskey
• 1 cup sorghum
• 1 cup butter

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.