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.

Chocolate Bourbon Pecan Pie

1 9-inch unbaked pie crust

1 cup white sugar

1 cup light corn syrup

1/2 cup butter

4 eggs, beaten

1/4 cup bourbon

1 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 325*F.

In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes or until set and pie shell is golden.

May be served warm or chilled.