Brining is another method for producing an extra-moist turkey. Just brine your turkey overnight and roast as you normally would the following morning.
1 gallon vegetable broth
1 gallon ice water
1 cup of sea salt
1-2 tablespoons each of:
dried rosemary, crushed
sage
thyme
savory
Mix the vegetable broth, sea salt, rosemary, sage, thyme, and savory in a large stock pot. Bring to a boil, stirring frequently to dissolve the salt. Remove from heat and cool to room temperature.
Once cool, pour broth mixture into a clean 5 gallon bucket or other large container suitably shaped for your turkey. Stir in the ice water.
Wash and dry your turkey, making sure you have removed the innards (save these for a fantastic gravy!). Place the turkey, breast down, into the brine, ensuring that the cavity gets filled. You may need to add a plate with some sort of weight to the top of your bird to keep it down. Place the bucket in the refrigerator overnight.
Remove the turkey, draining off the excess brine; pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy.
Note:
Please note that brined turkeys cook 20 to 30 minutes faster than they would otherwise, so keep an eye on your thermometer!