In a large stockpot, combine water, chicken broth, salt, honey and cloves. Heat until salt is completely dissolved. Remove from heat and let cool to room temperature. In a large container, add cooled brine and add bag of ice. Submerge cleaned and prepped turkey completely in brine solution (add additional water if necessary), cover and refrigerate. Let turkey brine for 8 hours or overnight, replenishing ice as needed. Note: A turkey can be brined longer or even thawed in the brine. For longer soaking times, reduce the amount of salt to prevent saltiness.
Remove from brine, and rinse thoroughly before roasting.