Pour the wine into a medium saucepan and bring to a boil over medium-high heat. Reduce to medium and cook for about 3 minutes until reduced to 1/3 in volume.

Add the sour cherry fruit spread, chicken stock, honey, cinnamon stick, Worcestershire sauce, kosher salt, and black pepper to the saucepan. Whisk until well combined.

Increase the heat back to medium-high and bring to a boil. Reduce the heat to medium and cook for 10 minutes. The glaze will begin to thicken slightly.

Remove from heat and let the glaze cool at room temperature for about 6 minutes; the glaze will have a sauce-like consistency.

Set aside until ready to use.

Chef’s note: if you need to loosen the glaze, turn the heat to medium and rewarm it for about 20 to 30 seconds.

Preheat the oven to 375 degrees Fahrenheit and line a large sheet pan with parchment paper.

In a large bowl, toss the parsnips, potatoes, red beets, olive oil, rosemary, thyme, kosher salt, black pepper, and garlic powder until evenly coated.

Pour the seasoned vegetables onto the sheet pan and spread out into a thin layer.

Roast vegetables for 30 minutes, flip them, and roast for another 20 to 30 minutes until they’re nicely browned and fork-tender.

Remove the vegetables from the oven, then toss them on the sheet pan with fresh parsley. Top with crushed pistachios and freshly shaved Parmesan cheese.

Place the turkey in the refrigerator for 3 to 4 days until completely thawed.

Remove the turkey thermometer and plastic truss from legs. Allow the turkey to air-dry in the refrigerator overnight.

Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour.

Preheat the oven to 350 degrees Fahrenheit.

In a small bowl, whisk together Omaha Steaks Garlic & Herb Seasoning, salt, and pepper.

Rub down with olive oil, season all over with dry seasoning mixture,e and tie legs together with butcher’s twine.

Place chopped carrots, celery, and onions at the bottom of the roasting pan along with the chicken stock.

Place the turkey breast-side up in a roasting pan, use aluminum foil to wrap the wing tips, and insert a metal, oven-safe meat thermometer in the turkey breast.

Roast turkey for about 2 1/2 to 3 hours until the meat thermometer reads 160 degrees Fahrenheit, basting the turkey with pan juices every 30 minutes.

Remove foil from the wing tips in the last hour of roasting.

During the last 15 minutes of cooking, brush the turkey with half of the sour cherry-cabernet glaze. After 5 minutes, brush the remaining glaze on the turkey and cook for 10 minutes. Chef's note: be careful not to glaze the turkey too soon, as the glaze may over-caramelize.

Remove the turkey from the oven and place it on a cutting board; lightly cover the turkey with aluminum foil and rest for about 20 minutes.