arrow_right Apple juice, 1/2 gal
 arrow_right Vegetable broth, 1/2 gal
 arrow_right Sea salt, 1 cup
 arrow_right Crushed rosemary, 1 Tbls
 arrow_right Sage, 1 Tbls
 arrow_right Thyme, 1 Tbls
 arrow_right Savory, 1 Tbls

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory
 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 5 gallon bucket
 Stir in the ice 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 bucket in the refrigerator overnight
 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
 Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge