Turkey Brine

1 gallon vegetable broth
1 cup sea salt
1 Tbsp rosemary
1 Tbsp sage
1 Tbsp thyme
1 Tbsp savory
1 gallon ice water

In large stock pot, combine ingredients above except the ice water. Bring to boil, stirring frequently to be sure salt is dissolved. Remove from heat and let cool at 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 that you have removed the innards. Place turkey, breast down into the brine. Make sure cavity gets filled so turkey stays on the bottom of bucket. Place bucket in refrigerator overnight.

Remove turkey carefully draining off the excess brine and pat dry. Throw excess brine away.

Cook the turkey as desired reserving the dripping for gravy. Keep in mind that  brined turkeys cook 20 - 30 minutes faster so make sure that you watch the tempperature gauge. Turkey should be cooked to at least 170 degrees (insert meat themometer into the meatest part of the turkey).