Turkey Brine Recipe

• 1 gallon Vegetable Broth
• 1 tbsp Dried Rosemary, crushed
• 1 cup Sea Salt
• 1 tbsp Dried Sage
• 1 tbsp Dried Savory
• 1 tbsp Dried Thyme
• 1 gallon Ice Water

• Take a large stock pot and combine the vegetable broth, rosemary, sea salt, sage, thyme, and savory.
• Bring it to a boil and stir it frequently to make sure that the salt is dissolved
• Remove from heat, and let it cool to room temperature
• When the broth mixture becomes cool, you can pour it into a clean 5 gallon bucket again stir in the ice water
• Wash and dry the turkey properly. You must remove the innards before cooking turkey
• Place the turkey in breast down position into the brine.
• Make sure that the cavity gets filled properly
• Now, you can place the bucket in the refrigerator overnight
• Remove the turkey carefully draining off the excess brine and pat dry
• Cook the turkey as you wish, serving the drippings for gravy.
• You must watch the temperature gauge carefully because brined turkeys cook twenty to thirty minutes faster