Ingredients

• 1 gallon water
• 4 quartss chicken broth
• 1.5 cups kosher salt
• 2 tablespoons minced garlic
• 2 tablespoons dried rosemary
• 2 tablespoons dried minced onion
• 2 tablespoons dried basil
• 2 tablespoons dried savory
• 2 tablespoons dried marjoram
• 2 tablespoons dried thyme
• 2 tablespoons dried tarragon
• 1 tablespoon dried oregano
• 1 tablespoon ground black pepper
• 1 tablespoon coriander seeds
• 2 gallonss ice , divided, or more as needed
• 1 , 20 pound

Instructions

1. 1 Mix water, chicken broth, and salt together in a 5-gallon bucket with a lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander; mix well. Stir 2 cups ice into brine.
2. 2 Place turkey into brine, filling cavity with brine. Add enough ice to the bucket to cover turkey. Secure the lid on the bucket. Swish bucket from side to side to chill water. Refrigerate turkey and bucket for 12 to 24 hours; refill with ice every 2 hours as needed.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
5. 5 Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).
6. 6 Remove turkey from the oven, cover with a doubled sheet of aluminum foil, and rest for 5 to 10 minutes before slicing.

Nutrition per serving