Honey-Brined Turkey

Honey Brined Turkey

2 gallons hot water
2 pounds kosher salt
4 quarts chicken broth
2 pounds honey
2 bags (14 pounds) of ice
1 (15 to 20 pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

  1. Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey.
  2. Add the ice and stir.
  3. Place the turkey in the brine, breast side up, and cover with cooler lid. Brine overnight, up to 12 hours.
  4. Remove the turkey from the brine and dry thoroughly.
  5. Rub the bird thoroughly with the vegetable oil.
  6. Cook the turkey as you normally would, and serve.