In a stockpot, combine water, honey, salt, thyme and sage. Simmer to dissolve salt.
Remove from heat, add ice and Frank's RedHot® Original Cayenne Pepper Sauce. Stir until ice has completely melted.
Remove giblets and neck from turkey carcass. Submerge entire turkey in brine. Refrigerate for 12 to 14 hours.
Set oven 275°F. In a bowl combine softened butter and Frank's RedHot® Seasoning until evenly distributed.
Remove turkey from brine and rinse very well. Pat dry. Gently separate skin from breast meat. Carefully spread half the seasoned butter evenly between skin and breast meat. Smooth to eliminate air pockets.
Rub the entire turkey thoroughly with oil. Place turkey on a rack in a roasting pan and roast until the breast reaches 155°F and the thigh reaches 160°F, roughly 2 hours. If turkey browns too much cover with foil. Increase oven temperature to 325°F. Baste turkey completely every 15 to 20 minutes with remaining seasoned butter. Once turkey has reached an internal temperature of 160°F in the breast meat and 165°F in the thigh meat, remove from oven and allow to rest. Debone meat from carcass and service as desired.
Ingredients
1/2 cup unsalted butter, softened
2 tbsp oil, canola
2 cups honey
1 gal Frank's RedHot® Original Cayenne Pepper Sauce
