Add salt, rosemary, thyme and sage to 1 gallon of broth.  Quarter lemons.  Squeeze juice into brine & toss the lemon quarters in as well.

Give it a stir with a whisk & your brine is done.

Optional:  You may simmer your brine mixture on the stovetop to dissolve salt & combine flavors, but this is not necessary.

Line a cooler or bucket (or other vessel big enough to hold a turkey) with a plastic bag.  Drop the turkey into the bag.  Pour brine over the turkey.

Remove most of the air from inside the bag so the entire bird is surrounded with the brine mixture.  Fasten the top of the bag tightly.  

Cover with ice & set it in a cool place to marinate. I let my turkey soak for 24 hours, adding ice as needed to keep him cool.

When it’s time to bake, remove the turkey from the brine and gently pat dry.   I don’t mind if a few herbs stick to him – it’s just gonna make the gravy taste even better.

Last, cook your turkey as desired:  roast him or fry him or bake him or smoke him.  Guaranteed fabulous turkey!