To roast a prefect turkey for the holidays is a courageous undertaking! Turkey has been hailed as the All American
1 gallon Vegetable Broth or Classic Bone Broth
2 Cups Celtic Salt
1 Cup Honey
2 T dried rosemany
2T dried sage
2T dried thyme
2T dried savory
1 gallon Ice water
In a large stock pot combine broth, salt, sugar, and herbs. Bring to a boil over medium high heat, stirring often, until salt and sugar have completely dissolved. Remove from heat and cool to room temperature. In a large container, add broth and ice water. Submerge cleaned and prepped turkey completely in brine solution (add additional water if necessary), cover and refrigerate. Let turkey brine for 8 hours or overnight, replenishing ice as needed. Note: A turkey can be brined longer or even thawed in the brine. For longer soaking times, reduce the amount of salt to prevent saltiness.
Remove from brine, and rinse thoroughly before roasting.