For the sake of ease, brine can be made up to 3 days before roasting the turkey (the flavor will intensify, also).
- Combine all ingredients in a large stockpot over medium-high heat. Bring to a boil, stirring occasionally to help dissolve the salt and honey. As soon as brine boils, reduce the heat to medium-low and simmer for 1 hour. Remove from heat and allow to cool to room temperature. Strain then refrigerate the brine.
- The night before you want to eat the roasted turkey, combine the brine and water. Carefully place the thawed turkey breast-side down in the brine bag. Nestle the turkey in the brine bag into a cooler filled with ice then pour the brine over the turkey. Close the brine bag tightly to cover the turkey with brine completely. Chill for up to 16 hours, making sure to turn the turkey once half way through brining process. If you have room, skip the cooler and place in the refrigerator.
- When you are ready to roast the turkey, remove the turkey from the brine and thoroughly rinse the turkey inside and out with cold water, then pat dry with paper towels.
- Roast away!
