Turkey Brine:
10 cups of vegetable broth (I use: 1 whole onion quartered, 6 celery sticks, 4 whole carrots, 1/4 cup of parsley flakes.)
1/2 cup Sea salt
2 teaspoons crushed rosemary
2 teaspoons sage
2 teaspoons thyme
10 cups of ice water
Bring broth and spices to rapid boil, remove from heat. Cool to room temperature. Add ice water, I use a 5 gallon bucket (food grade). Place thawed turkey into brine that's in the bucket. Set in the fridge or cold room, leave turkey completely submerged and cold for at least 12 hours.
Herbed Butter (for injecting)
1 1/2 cups of real butter
1/2 cup of Olive oil
1 Tablespoon of garlic, minced
1 teaspoon of sage
1 Tablespoon Thyme
1 Tablespoon of lemon juice
1 Tablespoon chopped onions
Rinse off brine and dry the turkey. Inject half of the herb butter and baste the turkey with the remaining half. Add 1 cup of water and slow roast the turkey over night on 250 degrees, I usually roast our 20 pound turkey for at least 18 hours.
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