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For the Honey, bring honey and bay leaves to simmer in small saucepan on medium-low heat. Simmer 10 minutes, stirring occasionally. Remove bay leaves before using in recipes.
For the Turkey, place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix salt, garlic powder, paprika and pepper in small bowl. Mix Bay Leaf-Infused Honey and pear brandy in separate small bowl.
Place turkey, breast-side up, in prepared pan. Stuff with pears and bay leaves. Brush turkey breast with some of the honey mixture. Sprinkle seasoning mixture over entire surface of turkey. Add ½ cup water to pan. Cover loosely with heavy duty foil.
Roast in oven 2 ½ to 3 hours or until internal temperature reaches 165°F (175°F in thigh). Remove foil. Spoon remaining honey mixture over turkey. Roast 5 minutes longer. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice.
Meanwhile, for the Chutney, bring Bay Leaf-Infused Honey, vinegar and bay leaves to boil in medium saucepan. Add remaining ingredients; cook on medium-low heat 15 minutes or until mixture is thick, stirring occasionally. Remove bay leaves before serving. Serve with turkey.