Ingredients

Raw whole turkey

3-pound box of kosher salt

1 tablespoon of whole black peppercorns

2 gallons chicken broth

1-gallon ice water

1 whole bunch fresh thyme, torn roughly

1 whole bunch fresh oregano, torn roughly

1 whole bunch fresh sage leaves, torn roughly

1 whole bunch fresh marjoram, torn roughly

Preparation

  1. Clean the raw turkey and remove the neck and giblets.

  2. In the bucket or stock pot, combine the cooled (room temperature) broth with the ice water, salt, pepper and fresh herbs and mix well.

  3. Place the turkey in the bucket, breast side down and cover the bucket. Leave it sit somewhere cool, I usually use the garage (unless it’s summer time obviously).

  4. After at least 6 and no more than 12 hours, and prior to cooking your turkey, remove the bird and rinse it with cool water, then proceed with your cooking prep