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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.