[mosesbotbol]

Don't do broth.

I don't like to brine for more than 4 hours; I prefer short times with a stonger solution. The longer it brines, the more the texture of the turkey changes. It become stringier and saltness is reminds me of processed food.

If you want to add something to the brine, try some ground tumeric or ground annato seeds; they will add some nice color to the meat.