1. Mix ale, stock, kosher salt, sugar, 4 of the bay leaves and 2 tablespoons of the pepper in stockpot. Cook on medium heat 10 minutes or until salt and sugar are dissolved. Remove from heat. Add ice and water; stir until ice is melted. (If stockpot is not large enough to hold brine and turkey, pour brine into large container.) Place turkey in brine. If necessary, place a plate on top of turkey to keep it submerged. Refrigerate 12 to 24 hours.
2. Preheat oven to 350°F. Remove turkey from brine. Discard remaining brine. Pat turkey dry. Place turkey on rack in roasting pan. Stuff cavity with vegetables and remaining 4 bay leaves. Brush turkey with oil then sprinkle with remaining 1 tablespoon pepper.
3. Roast 3 to 3 1/2 hours or until internal temperature reaches 165°F (175°F in thigh). Remove turkey from oven. Cover loosely with foil. Let stand 20 minutes before carving.
To Prepare in Deep Fryer:
1. Brine turkey as directed. Remove turkey from brine. Pat dry with paper towels. Discard remaining brine (Omit vegetables and remaining 4 bay leaves from recipe.).
2. Fill fryer pot with oil and heat to 400°F. (Check turkey fryer manufacturer’s manual for safe operating instructions.) Thread turkey onto frying rack with legs pointing up.
3. When oil temperature reaches 400°F, turn off gas. Carefully and slowly lower turkey into oil until fully submerged. Re-light burner and return oil temperature to 400°F.
4. Cook turkey about 3 1/2 minutes per pound (about 35 to 42 minutes for a 10- to 12-pound turkey). Turkey is done when internal temperature reaches 165°F in the breast and 175°F in thickest part of thigh.
5.Turn off gas and lift turkey from fryer pot. Place turkey on sheet pan or in roasting pan to drain. Let stand 10 minutes before carving.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
