Turkey Brine

1 Gallon Chicken or Veggie Broth
1 C Sea Salt or Kosher salt
1 T crushed dried Rosemary
1 T Dried Sage
1 T dried Thyme
1 Gallon Ice Water
Whole peppercorns
Mix and bring to boil first 5 ingredients, let cool to room temperature, put in Lg stock pot or 5 gallon bucket with ice water and peppercorns, add turkey and fill cavity.

Put in refrigerator at least over night, up to 3 days. Remove and cook normally, noting that a turkey that has been brined can cook up to 30-40 minutes faster so watch the internal temperature to reach 165-170 Degrees.


WASH and remove giblets before adding to brine.