In a large stock pot, combine the 1/2 of the vegetable broth, wine, sea salt, rosemary, sage, thyme, savory, and garlic. Bring to a boil, stirring frequently to be sure salt is dissolved and the alcohol from the wine evaporates, leaving just the flavor. Remove from heat, add the rest of the broth, and the juices,and let cool to room temperature.
When the broth mixture is cool, place your Ziplock bag into a 5 gallon bucket or large stock pot and turn the edges of the bag over the edge of the bucket or pan. Pour the brine into the bag/bucket. Add ice.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Close the Ziplock bag, trying to push out any air bubbles you can. Place the bucket in the refrigerator or a large cooler surrounded with more ice overnight. (I like the cooler as I live in a cold climate and my fridge is usually pretty to fit a 5 gallon bucket in it.)
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.