"Grandma's Farmhouse Brine"

Nichole made the Turkey for the 2011 Merrill Thanksgiving dinner and this is how she did it. Everyone loved it!

2 cups kosher salt

3 Tabl poultry seasoning

3 Tabl onion powder

1 Tabl black pepper

4 quarts vegetable broth

2 quarts water

3 cups cranberry juice (I used more like 6 or 7)

Fresh sage, rosemary, and thyme

Stir salt and seasonings together in large stockpot. Pour in vegetable broth, water, and cranberry juice. Tie some of the fresh sage, rosemary, and thyme together and add to stockpot. Bring to a boil. Reduce heat to med-low and simmer for 20 min. Then cool to room temperature. To use, submerge turkey into cooled brine and refrigerate for at least 16 hours. (I double bagged my 21 lb turkey and set it in the fridge just in the bags). Drain and rinse with cold water and pat dry; then place the rest of the fresh herbs inside the cavity of the turkey and cook at 325 for 4 1/2 to 5 hours. (Ours was done at 4 1/2 hours). Dad raved about the flavor and how moist it was. Everyone said it was the best!!