A highly rated Honeysuckle turkey recipe from Food.com calls for a 20-pound Honeysuckle turkey, 4 gallons of water, 1 1/4 cups of salt, 1 cup of brown sugar and 24 ounces of beer. Also gather 6 bay leaves, 1 cup of salted butter, 1 1/2 teaspoons of poultry seasoning, 1 teaspoon of seasoning salt and cooking spray. Also required is 8 pounds of ice, 1 large quartered onion and 1/4 cup of chopped fresh parsley.
Begin by preparing the brine in a large cooler, combining the water, salt, beer, bay leaves and sugar. Stir until the sugar and salt is dissolved. Trim the turkey of excess fat and skin around the neck and cavities. Put the turkey into the brine with the ice, and allow it to sit in the closed cooler for 24 hours, checking to see if more ice is needed after 12 hours.
Remove the turkey and pat dry, discarding the brine, then blend the dry seasonings together to rub over the turkey inside and out. Put the parsley and onion inside the turkey and place butter underneath the turkey's breast skin.
Preheat the oven to 350 degrees Fahrenheit and line a roasting pan with aluminum foil, spraying the surface with cooking spray. Bake for 4 1/2 hours before serving.