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• Turkey Brine
• Brine Bag 
• Poultry Rub

• Combine the brine blend with 4 cups water in a large pot and bring to a boil for 5 minutes. Remove from heat, then add 1 gallon of cold water and refrigerate until the mixture is cooled entirely.
• Place the turkey in the brining bag breast side down and set in a large pan.
• Pour cooled brine mixture in the bag until the turkey is fully submerged, pouring in additional water as necessary, and seal the bag tight.
• Place in the refrigerator to brine. Allow the turkey to brine 30-60 minutes per pound.
• After brining, remove the turkey from the bag, rinse the inside and outside of the bird thoroughly and pat dry.
• Drizzle olive oil over the turkey and rub generously with poultry rub on the outer skin. For ultimate flavor season in between the skin and breast meat as well.
• Place the turkey into your Pit Boss Grill or Pit Boss Vertical Pellet Smoker and insert the temperature probe into the deepest part of the breast. Cook at 275°F until the breast and high meat reaches an internal temperature of 165°F.
• Remove the turkey from the grill/smoker and allow the turkey to rest for 20-30 minutes. Carve and Enjoy!