This wet rub gives turkey a rich and sweet flavor that is a nice complement to the saltiness of a brine. When you combine the ingredients, the mixture will appear curdled and messy. It's fine. Just rub it over and under the turkey's skin.

Recipe adapted from Brent Young, a butcher at The Meat Hook in Brooklyn, N.Y.

* Start to finish: 5 minutes. Makes enough for a 12- to 14-pound turkey.

* What you'll need:

21/2 cups brown sugar

1/4 cup whiskey

1/2 cup apple cider

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons chopped fresh sage

1 teaspoon cinnamon

1 teaspoon nutmeg

Zest of 2 oranges

* How to do it:

Combine all ingredients in a blender and puree for about 1 minute. The mixture will be loose and a bit watery.

Carefully separate the turkey's skin from the flesh, trying to avoid breaking the skin. Use your hands to work the mixture under the skin, covering the flesh. Replace the skin, then rub the mixture over the outside of the turkey's skin. Roast according to your recipe.