|In large pot combine vegetable stock, salt, sugar, and herbs over a medium heat. Simmer for about 15 minutes until the salt is completely dissolved. Remove from heat and allow to cool. Add cold water.|
Place turkey in a large plastic container. (I use a turkey size oven bag doubled). Pour brine over top, cover and refrigerate.
Brine turkey for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking.
Otherwise there will be a salty flavor to the turkey.