This turkey brining technique is the first step in cooking a juicy turkey, whether you are roasting the entire bird or planning to use a slightly different cooking method.
In a large pot, Add the turkey broth, sea salt, rosemary, sage, thyme, and savory.
Bring it to a boil, stirring often to be sure salt is completely dissolved, about 15 minutes. Remove it from the heat, and let cool to room temperature.
When the herb brine mixture is cool, stir in the ice water.
Dry your turkey. Make sure you have removed any innards if your turkey comes with them.
Place the turkey into a brining bag breast side down. Pour in the brine. Make sure that the cavity gets filled as well. You can place the turkey in the brining bag in a roaster to make this easier to move. Place the turkey in the refrigerator overnight.
Remove the turkey from the fridge and drain off all the brine. Pat the turkey dry with paper towels.
Cook the turkey with your favorite roasting method.
Enjoy!
Notes
Brined turkeys usually cook 20 to 30 minutes faster so watch the internal temperature of your turkey.