Honey Brined Turkey

1 fresh or frozen (thawed) whole turkey 8-10 quarts of water 2 C kosher salt 1 C honey 2-3 stalks celery 3-4 T coarsely ground black pepper 4-5 C poultry stock 2-3 lemons 2-4 T olive oil

Thaw and prepare turkey. Prepare brine by mixing water, honey and salt and pepper in a large bowl. Stir until honey dissolves. Line an extra-large stock pot with a food-safe plastic bag. Place the rinsed turkey in the bag and pour brine over the turkey. Gather the bag tightly around th turkey, causing the turkey to be surrounded by the brine. Seal the bag and refrigerate the pot, bag and brined turkey for at least 12 hours, 18 works great. Pre-heat oven to 350° F. Remove turkey from brine and pat dry inside and out. Discard brine. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2" deep) roasting pan. Squeeze lemon juice into the main turkey cavity. Put the squeezed lemon halves into the cavity along with the celery. Coat turkey lightly with oil and sprinkle inside and out with salt, pepper. Insert an oven safe meat thermometer into the thickest part of the thigh, being careful the pointed end of the thermometer does not touch the bone. Roast turkey in an oven bag and cook until temp reaches 180°F in the thigh, or 170°F. in the breast. Remove turkey from the oven and allow it to rest for 15-20 minutes before carving. Use juices to make gravy.