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 has cooled entirely.
- Place the turkey in the brining bag breast side down and set in a large pan or bucket.
- Pour the cooled brine mixture into the bag until the turkey is fully submerged, pouring in additional water as necessary, and seal the bag tight.
- Place the sealed brining bag in the refrigerator to brine 30-60 minutes per pound or overnight.
- 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. For best results, season under the skin as well.
- Place the turkey into your Pit Boss Grill and insert the temperature probe into the deepest part of the breast. Cook at 275°F for 3.5 to 4 hours or until the breast reaches an internal temperature of 165°F.
- Remove the turkey from the Pit Boss Grill and let rest for 20-30 minutes.
- Carve and Enjoy!
