Serves 6

For the marinade
1 teaspoon kosher salt
2 tablespoons dark brown sugar
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup Scotch
1 tablespoons pure maple syrup
1 tablespoons minced garlic
1 tablespoons minced fresh ginger
1/4 teaspoon Chinese five-spice powder
1 (2 to 2-1/2 lb. total) turkey breast or turkey London broil

For the glaze
1/4 cup hoisin sauce
2 tablespoons pure maple syrup
1 tablespoons dark brown sugar
1 tablespoon Scotch
2 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
Thinly sliced scallions, for garnish

In a large ziplock bag, combine the salt and sugar with 4 cups cold water and stir until dissolved. Add the hoisin and soy sauces, the Scotch, maple syrup, garlic, ginger, and five-spice powder. Submerge the turkey in the brine, cover, and refrigerate for at least 6 hours and up to 12 hours.

Position a rack in the center of the oven and preheat to 375°F.

In a small saucepan, combine the hoisin sauce, maple syrup, sugar, Scotch, sesame oil, and ginger, and cook over medium-low heat, stirring occasionally, until the mixture comes to a boil. Remove from the heat.

Line a rimmed baking sheet with foil, Take the turkey out of the brine/marinade, shaking off any excess. Pat dry with paper towels, and place on the rack. Brush with about half of the glaze. roast for 30 minutes, brush with about half of the remaining glaze, and roast until the turkey registers 165°F on an instant-read thermometer, another 10 to 15 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice and serve with the scallions.