Ingredients:
4 liters vegetable broth
1 cup sea salt
1 tbsp crushed dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried poultry seasoning
1 tbsp black peppercorns
2 bay leaves
4 cloves garlic
4 liters of cold water
Directions:
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, poultry seasoning, peppercorns, bay leaves and garlic.
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 large container. Stir in the cold 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 container in the refrigerator for approximately 24 hours.
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 (I find the gravy too salty so I use the packaged gravy). Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
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