Who said you can’t cook with rum!

Turkey Brine: (for a whole fresh bird) From our medical fan ‘Dr. Shep’

2 cups Khakis Down rum, 2 cups kosher salt, 0.5 cup orange blossom honey, 2 oranges thinly sliced, 2 Tablespoons peppercorns. Ice.

Dissolve salt and honey in Khakis Down over low heat, add oranges and peppercorns, steep for 20 minutes then remove from heat. Add ice to cool and increase volume enough to cover bird completely in a brining bag or large zip top bag. Squeeze air out of bag before sealing. Keep brining turkey in refrigerator or cooler for up to 2 days. Rinse turkey under cold water before preparing to roast or fry. Discard brine and fruit.

Recipe can be halved for smaller bird or breast. 
———————————————————————————————————

Pork Glaze: from our friends at Lazy Susan Tapas

2 ups Khakis Down rum, 2 cups pineapple juice reduced by half, lime juice, brown sugar, honey, coriander seed, caraway seed, smoked paprika, rehydrated chipotle peppers
———————————————————————————————————