This was the first time I had ever brined a turkey. I had always heard how wonderful turkeys are when they sit in a brine, and I just had to try it to believe it. WOW! This turkey was delicious!! My bucket was too big to put in the fridge, so I just left it out overnight. We cooked this in the winter time and it was cold enough outside!
1 cup sea salt
1 T rosemary
1 T sage
1 T thyme
1 T savory
1 gallon ice water
In a large stock pot, combine broth, 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 broth mixture is cool, pour 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 the cavity gets filled. Place the bucket in the fridge 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 cooks 20 to 30 minutes faster so watch the temperature gauge.
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