Directions
- 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 brine bag, breast side down, and then place on a tray or into a 5-gallon bucket.
- 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. We brined this turkey for 24 hours.
- When you're ready to start smoking, preheat your pellet grill or smoker to 275°F.
- Remove the turkey from the bag, rinse the inside and outside of the bird thoroughly, and pat dry.
- Rub softened butter all over the turkey. Use the Pit Boss Poultry rub included in your kit generously on the outer skin. For ultimate flavor, slip a slice of bacon in between the skin and breast on each side.
- Place the turkey into your grill or smoker and insert a temperature probe into the deepest part of the breast. Smoke at 275°F until the breast and thigh meat reaches an internal temperature of 165°F.
- Remove the turkey from the smoker and let rest for 20-30 minutes. Carve and enjoy!
