Divine Turkey Brine

I tried brine from a packet with my Butterball turkey a couple years ago and I was anything but impressed. This year I bought a random brand turkey from a discount food store and worried about the outcome. Yum! The meat was moist and tasted sooooooo good! I didn't even need to eat with stuffing to give it flavor. So good!
Make sure you use a food grade container to brine the turkey so you don't add any harmful additives to your bird. Makes 1 large turkey.

Divine Turkey Brine

1 gallon chicken, vegetable or turkey broth (4-32 oz cartons, or 16 cups)
1 c  sea salt
1 Tbsp crushed thyme, or 3 Tbsp fresh leaves (or 3 fresh sprigs)
1 Tbsp dried sage, or 3 Tbsp fresh
1 Tbsp dried rosemary, or 3 Tbsp fresh leaves
1 Tbsp dried savory or marjoram
1 gallon ice water
1 turkey up to about 20 lbs

1. Add broth, salt and herbs to large stock pot. Bring to a boil, stirring constantly until salt is dissolved. Remove from heat and let cool to room temperature; pour into a 5 gallon bucket.
2. Remove innards from turkey. Rinse turkey and place in bucket, breast down, making sure liquid fills cavities. Cover and place in fridge (I kept mine in the cold garage) overnight, up to 24 hours.
3. Remove turkey from brine and cook as desired, tossing out brine. Brined turkeys tend to cook about 30 min faster so keep an eye on it. Enjoy!