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.
