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
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.