Turkey Brine Recipe

• 1 gallon vegetable broth
• 1 cup sea salt   #13793
• 1 tbsp crushed dried rosemary   #14085
• 1 tbsp dried sage   #14090
• 1 tbsp dried thyme   #14125
• 1 tbsp dried savory   #14095
• 1 gallon ice water

• In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory.
• Bring to a boil, stirring frequently to be sure salt is dissolved.
• Remove from heat, and let cool to room temperature.
• When the broth mixture is cool, pour it into a clean 5 gallon bucket.
• Stir in the ice water. Wash and dry your turkey.
• Make sure you have removed the innards.
• Place the turkey, breast down, into the brine.
• Make sure that the cavity gets filled.
• Place the bucket in the refrigerator overnight.
• Remove the turkey carefully draining off the excess brine and pat dry.
• Discard excess brine.
• Cook the turkey as desired reserving the drippings for gravy.
• Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.