Add the salt and stir until the salt is dissolved.

Brine for smoked turkey pit boss. Heat 1 quart of water in the microwave until warmed — it doesn't need to come to a boil, just be warm enough to dissolve the salt. This can take up to 3 days, i have included an image that will guide you on when to take your turkey out of the freezer before you cook it. Place on the stove over high heat.

Next, set the turkey in a roasting pan and place it on the upper rack of your grill. Close the bag and refrigerate for 1 hour per pound of turkey. Web one highly effective technique is brining, which involves immersing the turkey breast in a saltwater solution to enhance its juiciness and infuse it with additional flavors.

Bring the mixture to a boil over high heat, stirring to ensure complete dissolution. Web mix the brine solution. Web 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 until the salt and sugar dissolve, about 10 minutes. Web it’s best to brine your own turkey (if you choose to) so you know exactly which ingredients are going into the bird and your body. Search around the internet and you.

Coat the turkey skin with olive oil, and make sure to get underneath the bird. Preheat the smoker to 300°f. Rub the whole bird with sesame oil and then salt and.

Web next, remove the turkey from the brine and dry thoroughly. Brine the turkey breasts in a large bowl, whisk together the brine ingredients ensuring salt and sugar is dissolved. Stir until the salt and sugar are completely dissolved.