- 1 gallon vegetable broth
- 1 cup sea salt
- 1 tbsp rosemary, dried and crushed
- 1 tbsp sage, dried
- 1 tbsp thyme, dried
- 1 tbsp savory, dried
- 1 gallon ice water
- You will need a stockpot large enough to hold 2+ gallons of liquid. Combine all your ingredients except for the ice water. Bring to a boil, stirring often to ensure the salt is fully dissolved. Remove from heat and allow to cool down to room temperature.
- When the herbed, salted, broth is cooled, pour it into a 5-gallon bucket and add the ice water. Stir till well combined.
- Have your turkey ready. It should be washed, dried and have any innards (or bags of innards) removed from the cavity. Place your turkey in the brine and make sure the cavity is filled with the brine solution. Finish by laying the bird breast side down and putting the bucket into the refrigerator overnight.
- Remove turkey from the bucket carefully and drain it well of all the brine solution. Pat the bird dry and discard the brine solution.
- You are ready to dress and cook your turkey. Keep in mind a brined turkey cooks faster than one not brined. It will most likely be up to temperature 20-30 minutes sooner. Be sure to use a meat thermometer to ensure the turkey is fully cooked before taking it out of the oven to serve.