Thanksgiving Turkey Brine

1 gallon water
4 quarts chicken broth
1 1/2 cups kosher salt
2 tablespoons minced garlic
2 tablespoons dried rosemary
2 tablespoons dried minced onion
2 tablespoons dried basil
2 tablespoons dried savory
2 tablespoons dried marjoram
2 tablespoons dried thyme
2 tablespoons dried tarragon
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon coriander seeds
2 gallons ice, divided, or more as needed
1 (20 pound) whole turkey, neck and giblets removed

Mix water, chicken broth, and salt together in a 5-gallon bucket with lid until salt dissolves. Add garlic, rosemary, onion, basil, savory, marjoram, thyme, tarragon, oregano, pepper, and coriander and mix well. Stir 2 cups ice into brine.
Place turkey into brine, filling cavity with brine. Add enough ice to bucket to cover turkey. Secure lid on bucket. Swish bucket from side-to-side to chill water. Refrigerate turkey and bucket, refilling with ice every 2 hours as needed, 12 to 24 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove turkey from brine and pat dry. Discard brine. Place turkey on a rack inside a roasting pan.
Bake turkey in the preheated oven, basting every 30 to 40 minutes, until no longer pink at the bone and the juices run clear, 5 to 6 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest 5 to 10 minutes before slicing.

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