Brined Turkey

Combine chicken broth, salt, sage, rosemary, thyme and garlic in sauce pot. Heat to dissolve salt. Cool to lukewarm. Fill 12 cup measure with ice cubes then with cold water. Add ice water to brine solution.

Remove giblets from turkey, wash and pat dry. Place turkey in roasting bag then place in a supporting container (roasting pan, large bowl, stock pot, food safe bucket, etc). Pour brine over turkey, being sure it gets inside cavity. Squeeze out excess air from roasting bag, secure tightly. Place turkey in refrigerator or a cold location, which is at least 40 degrees F or lower for 12 to 24 hours (if turkey is left out of refrigerator the temperature of the location must be measured with a thermometer to ensure it is 40 degrees F or lower to prevent food poisoning).

Remove turkey from brine and discard brine. Turkey may now be roasted according to preference (without cover, using a roasting bag, deep frying following manufacturers directions).

For roasting with or without a roasting bag, place turkey in roasting pan, breast side up. Brush with melted butter. Roast at 325 degrees F according to turkey package or following the timetable below. Turkey is done when meat thermometer reads 180 degrees F in thigh, 165 degrees F in stuffing, 170 degrees F thickest part of breast.

Basting: Baste turkey every 15 - 20 minutes the last half of roasting time using juices from bottom of roast pan (or with chicken broth). Create a nice brown picture perfect turkey by brushing turkey with 1/2 teaspoon Kitchen Bouquet mixed with 1 tablespoon chicken broth during last hour of roasting. Continue to baste turkey as above.