Turkey Brine

Ingredients:
Vegetable broth- 1 gallon
Salt, Kosher- 1 cup
Brown sugar, light- ½ cup
Pepper corns- 1 TBSP
Ginger, fresh- 1 inch piece, chopped
Juniper berries- 1 TBSP
Cinnamon- 1 TBSP

14 hours of prep time!!!!!!!!!

Method of Preparation:
1. Combine all ingredients in a large stock pot and bring to a boil. Remove from heat and cool the brine to room temperature. Cover and refrigerate until needed (can be made up to 2 days ahead of use).
2. Add brine to a large bucket or cooler. Add 1 gallon heavily-iced water (at least 3/4 ice) and stir to combine.
3. Add turkey, breast-side down, and keep submerged for 4 hours. After 4 hours, turn turkey so that the legs face down in the brine. At this point, add, 1 gallon of ice and another cup of salt. The idea is to keep the bird cool and in a solution that is not a haven for bacteria.
4. After 8-10 hours, remove turkey from brine and pat dry with paper towels. Allow the turkey to sit in the refrigerator, uncovered, for a few hours more to completely dry the skin. This will promote a crispy skin once the turkey is roasted. The turkey is now ready to roast.