Bring 4 cups of water to a simmering boil. Add salt and honey. Stir until the salt has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, and ice. The brine is ready to be used.

Place frozen turkey in oven bag and pour brine into oven bag. Close oven bag with tie. You can double bag if neccessary.

Depending on the size of turkey, it can take up to 3 days to fully thaw. Allow the turkey to marinate for at least 12 hours on each side before flipping.

Once turkey it thawed, carefully remove the tie and discard of the brine.

Lightly spray the entire turkey with olive oil and evenly sprinkle the poultry seasoning over turkey. Place turkey back in oven bag and close with tie and cut six 1/2 inch slits in top. Place in roasting pan 2 at least 2 inches deep.

Preheat oven to 350 F.

BAKE 2 to 2.5 hours for a 12 to 16 lb turkey, 2.5 to 3 hours for 16 to 20 lb turkey, and 3 to 3.5 hours for a 20 to 24 lb turkey or until meat thermometer reads 180 F. Let stand in oven bag for 15 minutes. Enjoy your juicy and flavorful turkey!