Turkey Brine

1 gallon vegetable broth

1 cup sea salt

carrots, celery, onions etc as desired

1 Tbsp dried rosemary

1 Tbsp dried sage

1 Tbsp dried thyme

1 Tbsp dried savory

1 gallon ice water

In a large stock pot, combine vegetable broth, sea salt, herbs and vegetables. Bring to a boil, make sure all the salt dissolves. Let cool to room temperature. Pour into a 5 gallon bucket, add ice water. Place turkey, breast down, into the bucket making sure cavity fills with brine. Refrigerate overnight. Remove turkey, discard brine. Cook at 325*F for 4 hours (20lbs), turning over after 2 hours. Turn to 400*F for last 30 minutes.