Whole Turkey with Light Salt Brine

Ingredients

1 whole turkey (12-14 lbs)
1/2 cup kosher salt
1/4 cup brown sugar
1 gallon water
1 tbsp black peppercorns
2 bay leaves
2 cloves garlic, smashed
1 tbsp olive oil

Instructions

Method: Indirect roasting

Mix water, salt, sugar, peppercorns, bay leaves, and garlic.
Submerge turkey in brine and refrigerate overnight.
Set the EGG for indirect cooking at 325°F/163°C.
Rub turkey with olive oil and roast for 3-4 hours until internal temp reaches 165°F.
Rest for 15 minutes before carving.

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