Brine adds moisture and flavor. To make the brine: in a large pot bring to boil 1 gallon of vegetable broth, 1cup of salt, 1 tablespoon each rosemary, sage, time. Turn off the heat and add to the pot i1 gallon of icy water. It is enough brine for a 10-18 pound turkey. Use a big oven bag. Brine can be added to frozen turkey but the inside content should be removed and the whole turkey washed. It should marinate in the brine for at lease 24 hours, longer if frozen. The cooking time is less than without brining; use a thermometer.