Ingredients
1 whole turkey, thawed
4 litres vegetable stock
1 cup salt
1 tbsp crushed dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
2 tsp SIDS CRAZY SALT
1 tbsp dried savory
4 litres iced water
Directions
Combine vegetable stock, sea salt, rosemary, sage, thyme, SIDS CRAZY SALT and savory in a large stock pot. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the stock mixture is cool, pour it into a clean 10 litre bucket. Stir in the ice water.
Rinse and dry the turkey. Make sure you have removed the innards then place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator for 8 hours, or 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 - 30 minutes faster so watch the temperature gauge.
