Prepare Brine:

Combine all brine ingredients, except ice water, in a large pot.

Heat to boil, stirring occasionally.

Boil for 2-3 minutes, then remove from heat.

Let brine cool to room temperature.

Remove turkey roast from packaging (leave string netting in place). Discard any liquid packaged with the roast. Place turkey in large pot or bowl with a lid.

Pour cooled brine and iced water over the turkey roast.

Cover and refrigerate for 10-14 hours.

To Roast:

Remove turkey roast from brine and discard brine liquid.

Place turkey roast in 6-quart slow cooker.

Add parsley, sage, thyme, tarragon, and pepper to the slow cooker.

Pour chicken broth over the turkey roast.

Cover and cook on high for 2.5 to 3 hours, or on low for 5 to 6 hours. Temperature of roast should be 165 degrees F before consumption.

Remove roast from slow cooker. Let roast rest under loosely tented aluminum foil for 5 minutes before carving. Makes 6-8 servings.