- (1/2 cup or 3/4 cup if using Kosher or coarse salt) Salt
- (1/2 Cup) White Sugar
- (1 Tablespoon) Dried Rosemary
- (1 Tablespoon) Dried Sage
- (1 Tablespoon) Dried Thyme
- (2 Quarts) Cold Water
- (2 Quarts) Chicken Stock
In a large pot combine chicken stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.
Place turkey in a large plastic container. Pour brine over top, cover and refrigerate. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey.