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.