1 1/4 cups of Kosher or Sea salt
3/4 TBL Sage
3/4 TBL Thyme
3/4 TBL Rosemary
1/2 TBL Garlic
1 TBL Lemon peel
1 TBS Onion
1 TBS Peppercorn
3 bay leafs crushed
6 dehydrated apple slices chopped
Mix all and store in pint jar
Add brine to a gallon of water, bring to a boil, stir until the brine is dissolved.
Cool at room temperature then refrigerate until cold.
Combine the brine mixture along with 1 1/2 gallons of water in a larger container (we use a Ballpark cooler)
Add thawed washed turkey with all the yuk stuff removed, soak for 12 to 36 hours. Keep refrigerated.
Rinse the turkey with cold water and pat dry then roast as you normally do.