Brining a turkey overnight ensures a moist & delicious result.
In a large stock pot, combine broth, sea salt, rosemary, sage, thyme and savory.
Bring pot to a boil, stirring frequently until salt has dissolved.
Remove from heat and let cool at room temperature.
When mixture has cooled, pour it into a clean 5 gallon bucket or brining bag, and stir in the ice water.
Remove innards from turkey.
Wash and dry your turkey inside and out.
Place the turkey, breast side down, into the brine. Place in the refrigerator overnight.
Cook the turkey as desired, reserving drippings for gravy. *Keep in mind that brined turkeys cook 20-30 minutes faster than unbrined turkeys.
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