I use a herb brine. Very simple but produces amazing taste!
16 cups vegetable broth (or 16 c. water and one can knorr veggie broth powder)
1 cup sea salt
1 tbsp each of rosemary, thyme, savory and sage
Boil together for 15 minutes stirring until salt is dissolved.
Add 16 cups ice water
Let cool then add turkey. A large enameled corn pot works well.
Put in fridge overnight.
Drain turkey and give a quick rinse to reduce saltiness. Dress as usual. (I prefer butter mixed with herbs, fresh cracked pepper and to place thin slices of garlic under the breast skin)
Cook as directed per lb but keep in mind brined turkeys cook faster so you may save 30 minutes or more off cooking time. (butterball.ca has great guideline for stuffed, unstuffed and cooking from frozen).
The juices from a brined turkey also make excellent gravy!
