4 cups apricot nectar
4 cups apple juice, plus more for basting
2-1/5 cups dark brown sugar
1/2 cup granulated sugar
1/2 cup salt
6 cloves garlic, smashed and peeled
3 teaspoons Worcestershire sauce
3 teaspoons freshly ground pepper
2 fresh or dried bay leaves
1 turkey (ours was 18 pounds)
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature

1. In a large pot, combine 8 cups water with the apricot nectar, apple juice, 1 cup brown sugar, the granulated sugar, salt, garlic, Worcestershire sauce, pepper and bay leaf. Bring to a simmer and stir, then remove from the heat and let cool.
2. Place the turkey in the brine. Cover the turkey with foil and refrigerate overnight.
3. In a container with a tight-fitting lid, combine the bourbon, honey, vinegar and 1 cup brown sugar. Shake vigorously to blend; set aside.
4. Preheat the oven to 450°F.
5. In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder and butter to form a paste.
6. Dry the turkey with a paper towel and rub the paste all over the turkey.
7. Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for about 1 hour, 15 minutes longer. An instant-read thermometer inserted in the thigh should register 160 degrees F. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Serves 8-10.