For the brine, heat the brine ingredients in a saucepot to dissolve the sugar and salt then cool completely.
Place the turkey in 2.5-gallon plastic bag and add the brine. Let rest for several hours, preferably overnight.
If using a conventional oven, set the turkey on a metal rack set on a rimmed baking sheet and pre-heat the oven to 325ºF. Pat the turkey dry, rub with EVOO and season with ground pepper. Roast for 15 minutes per pound.