BRINING THAT TURKEY

INGREDIENTS:Yields 4 cups

•	1 gallon vegetable broth
•	1 cup Kosher salt
•	1 tablespoon ground dried rosemary
•	1 tablespoon dried sage
•	1 tablespoon dried thyme
•	1 tablespoon dried savory
•	1 gallon very cold (ice) water

DIRECTIONS:

1.	In a large stock pot, combine the vegetable broth, Kosher salt, rosemary, sage, thyme, and savory.
 

2.	Bring mixture to a boil, stirring frequently to be sure salt is dissolved.
 

3.	Remove from heat, cool to room temperature. 

4.	When the broth mixture is cool, pour it into a clean 5 gallon bucket.  Lining with a large strong
        plastic bag is a good idea.
 

5.	Stir in the ice water. 

6.	Wash and dry your turkey. Make sure you have removed the neck,  liver and giblets. Place the
        turkey, breast down, into the brine. Make sure that the cavity gets filled with brine instead of a
        large bubble. 


7.	Place the bucket in the fridge overnight. Remove the turkey carefully draining off the excess brine.
        Pat the turkey dry and discard the brine solution.

8.	Roast the turkey as normal, and be sure you reserve any drippings for gravy**SEE COOK'S NOTE**.
 
9.	Remember that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.


COOKS NOTE* 
When making your gravy,  remember that the brine has already salted the drippings so you don't have
to add as much salt when making the gravy.

NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN,  THE VIDEO BELOW MIGHT BE OF HELP.

BRINING THAT THANKSGIVING TURKEY
This video is by Chef Michael Chiarello,  and is excellent and simple.  His way to avoid cluttering your
refrigerator on Thanksgiving Day with a brining turkey is absolutely genius.