This turkey brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.
2 quarts vegetable stock
1/2 cup salt (3/4 cup Kosher or coarse salt)
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
2 quarts cold water
In a large pot combine vegetable stock, salt 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.