How To Brine a Great Turkey

So what is brining?
Brining is a scientific process that adds moisture and sometimes other flavors to the turkey and keeps it from drying out when it's roasted or fried. As the name implies, brining also adds a tremendous amount of salt to the turkey and not good for people on salt restricted diets.
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
The hardest part brining is finding a container that's large enough to submerge the turkey, yet small enough to fit in your refrigerator. Try a stock pot, a bucket, or a roasting pan; if you use a shallow roasting pan, you will need to turn the bird periodically so that each side rests in the brine. Place the container on the lowest shelf of the refrigerator (so spills won't reach foods below). If you find that you just don't have any of the containers mentioned above then the alternate is to brine your turkey in a cooler. Just make sure that your cooler is completely clean. If the temperature is cold outside, a small bag of ice inside the cooler along with the turkey and brine should keep the temperature cold enough for the process.
Directions
Combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stock pot. Bring the mixture to a boil; stirring frequently to be sure the salt is completely dissolved. Remove the mixture from the heat and let it cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket or a container of your choice and stir in the ice water. After you have removed all of the innards, place the turkey breast down into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight for at least eight hours but no longer than 24 hours. When the turkey is done soaking, remove it carefully draining off any excess brine and completely rinse and pat dry your turkey with paper towels.
 Cooking the Turkey
I prefer to fry my turkeys for a crispier taste. Frying a brined turkey cooks at least 20 minutes faster than its normal cooking time. But if you want to roast your turkey, tuck the wing tips behind the back and place the bird, breast-side up, on a roasting rack. Proceed with your preferred basting methods, but remember that the turkey has already absorbed a significant amount of salt and any dripping that you use for gravy will already be salty, and no salt should be added to compound butters or spice rubs. Also keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. When it's done, you will find that your turkey will be very juicy, tender and bursting with flavor. That's just from using the Basic Brine recipe. There are many recipes flavor to choose from online.