Thanksgiving Turkey Brine

Ingredients

• 4 quarts chicken broth 
• 1 tablespoon coriander seeds 
• 2 tablespoons basil dried
• 2 tablespoons marjoram dried
• 2 tablespoons onion dried minced
• 2 tablespoons rosemary dried
• 2 tablespoons savory dried
• 2 tablespoons tarragon dried
• 2 tablespoons thyme leaves dried
• 2 tablespoons garlic minced
• 1 tablespoon ground pepper black
• 2 gallons ice cubes divided as needed
• 1.5 cups kosher salt 
• 1 tablespoon oregano dried
• 1 gallon water 
• 20 pound turkey whole

Equipment

• oven
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves.
2. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
3. Place turkey into brine, filling cavity with brine.
4. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Remove turkey from brine and pat dry. Discard brine.
7. Place turkey on a rack inside a roasting pan.
8. Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
9. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.