Once brining is complete, heat your pit boss grill to 225°f.

Turkey brine recipe for smoking pit boss pellet grill. Place on a tray and pat dry with paper towels. Web directions rinse the turkey inside and outside with cold water and dry the turkey with a paper towel. Rub it with cooking oil [ 1] and season your favorite spices and herbs generously.

Web seasoning the turkey breast. Once it’s fully dissolved, allow it to boil for an additional minute, then remove it. We coated the turkey breast with the rub for about 30 minutes before putting it on the grill and letting it sit.

Web brine the turkey in the refrigerator for 1 hour per pound. Close the bag and refrigerate for 1 hour per pound of turkey. Spatchcock the breast spatchcock the turkey, making it flatter and more even for smoking.

Read on to find out exactly how to smoke a turkey on a pit boss, or other pellet grill. Web prepare the turkey: Store in your refrigerator for 24 hours, turning the turkey 180 degrees after the first 12 hours.

Cut the sternum to allow for a break, about. Coat the turkey with olive oil. Smoke for approximately 2 hours or until the internal temperature reaches 145f.

In this article, we'll show you how we prepare our turkey with a simple overnight dry brine oy get crispy skin and juicy meat. Do your best to completely submerge the turkey. (i have included affiliate links to products i love.