Turkey Brine

1 Gallon vegetable broth
1 Cup sea salt
1 Tbs dried rosemary
1 Tbs dried sage
1 Tbs dried savory
1 Tbs dried thyme
1 Gallon ice water

Combine broth, salt and herbs in a large stockpot. Bring to a boil and stir until all salt is dissolved. Allow to cool to room temperature.

Place brine in a clean, food-safe 5 gallon bucket and add 1 gallon of ice and water. Submerge turkey completely, breast side down, making sure the cavities are filled with brine. Add more ice and water if necessary to completely cover the turkey.

Brine for 24 hours in the refrigerator. Carefully remove the bird and rinse well to wash off excess brine, don’t forget to rinse the cavities.