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Export 8 ingredients for grocery delivery
Step 1
In a large stockpot, combine the vegetable broth, apple juice, sea salt, rosemary, sage, thyme, savory, peppercorns, garlic cloves, and bay leaves.
Step 2
Bring mixture to a boil, stirring frequently. Cook until salt is dissolved.
Step 3
Remove broth from heat, and let cool to room temperature.
Step 4
Have a clean 5-gallon bucket ready with a 10 gallon food safety bag inside. Place broth in the plastic bag. Stir in the ice water.
Step 5
Make sure you wash and dry your turkey. Remove the innards from inside the chest cavity.
Step 6
Place the turkey with the breast side down into the brine. You'll want to make sure the cavity gets filled with the broth.
Step 7
Put the bucket with the turkey in the refrigerator (at minimum overnight).
Step 8
Remove the turkey and drain off the excess brine. Pat the turkey dry.
Step 9
Discard brine.
Step 10
Cook the turkey according to instructions. Reserve the drippings for the most fabulous gravy. IMPORTANT NOTE: Brined turkeys cook 30 minutes faster than turkeys that haven't been brined.
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