Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 gallon vegetable broth
1 cup sea salt
6-7 fresh Juniper berries
1 small bunch fresh rosemary, or 1 tablespoon crushed dried rosemary
1 small bunch of fresh sage or 1 tablespoon dried sage
1 small bunch of fresh thyme or 1 tablespoon dried thyme
1 small bunch fresh savory or 1 tablespoon dried savory
1 gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, juniper berries, rosemary, sage, thyme, and savory. Bring to a boil, and stir well to dissolve salt. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
Wash and dry the turkey, and remove the innards. Place the turkey, breast down, into the brine. Make sure to fill the bird's cavity. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy.
Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
The Huffington Post offers an excellent Turkey Preparation Guide with handy turkey Dos and Dont's to help you roast the best possible turkey.