3 Tbsp - Olive Oil
1- Gallon Vegetable Broth
2 cups - Sea Salt
1 gallon - Ice Water
2 Tbsp - Dried Thyme
2 Tbsp - Dried Sage
1 Tbsp - Dried Rosemary
1 Tbsp -Garlic Powder
1 - Sweet Onion
1. In a very large stock pot over medium-high heat, combine the vegetable broth, sea salt, thyme, sage, rosemary, parsley, and garlic powder. Bring to a boil, stir until the salt dissolves. As soon as this happens remove from heat and let it cool to room temperature.
2. Once the broth has cooled down pour into a clean stock pot or large bucket, stir in the ice water.
3. Remove the innards and wash your turkey, pat dry. Place your turkey slowly into the brine breast down, make sure the cavity fills. Place the turkey in the refrigerator (make sure your pot will fit in your fridge before adding the ingredients to it) overnight.
4. Remove the turkey from the brine, and pay dry. Discard the brine. Preheat the oven to 325 degrees.
5. In a roasting pan, place the turkey, breast side up. In a small bowl combined 3 Tbsp olive oil, pinch of thyme, rosemary, garlic powder, and sage. Coat turkey with the olive oil mixture. Dice up the onion into large chunks and place inside the turkey (you could do stuffing instead).
6. Cover the turkey loosely with foil and roast 3.5 hours. Remove the foil and roast for an additional 1 hour or until the thermometer reads 165 degrees. Let stand 15 minutes before carving.