Cherry, Apricot & Jalapeño Barbecue Glazed Roasted Turkey

A sweet barbecue glazed turkey with a little zing and spice to warm your heart this holiday.


  1. In a large pot, bring 6 quarts water, 3 tablespoons salt, peppercorns, ½ cup brown sugar, agave nectar, nutmeg and ginger to a boil.
  2. Remove from heat, add 2 quarts ice cold water.
  3. Place the turkey in a turkey size oven roasting bag. Place the bag in a pot large enough to hold the turkey. Pour the brine into the bag. Seal the bag, refrigerate overnight.
  4. For the barbecue glaze: Preheat oven to broil. Place the jalapeños on a baking sheet. Broil for 5 minutes, turn and broil 5 minutes or until skin is charred. Remove from oven. Allow to cool. Remove seeds and skin with a paper towel. Reserve.
  5. In a medium saucepan, combine the remaining water, cherries and apricots. Bring to a boil. Reduce heat and simmer for 1 minute. Drain and reserve 1 ½ cups of the cooking liquid. Drain cherries and apricots.
  6. In a blender, combine the reserved cooking liquid, cherries, apricots, remaining ½ teaspoon salt, remaining ½ cup brown sugar, vinegar, garlic powder, onion powder and paprika. Purée until smooth. Pour back into the saucepan.
  7. Add the butter, stir until melted. Simmer for 20 minutes, stirring frequently. Reserve 2 cups of sauce for basting the turkey. Refrigerate the remaining 2 cups to serve with the roasted turkey.
  8. For the turkey: Preheat oven to 350°, remove the turkey from the brine and place it into a roasting pan. Dispose of brining liquid. Roast turkey 20 minutes per pound.
  9. During the final 40 minutes of roasting time, brush 1 cup of the reserved barbecue glaze over the turkey. Bake for 10 minutes. Brush with remaining 1 cup barbecue glaze and finish baking until it reaches an internal temperature of 165°.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen