Brining your holiday turkey in turkey stock, ale, cracked blacked pepper and bay leaves will add moistness as well as rich flavor and color.
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.
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.
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.
Brining Tip: Use a food-safe nonreactive container such as stainless steel stockpot or plastic cooler to brine the turkey. To determine if your stockpot is large enough, place turkey in the empty stockpot then add 4 quarts water. If all fits then stockpot is large enough.