Spatchcock the breast spatchcock the turkey, making it flatter and more even for smoking.

Brine for smoked turkey pit boss. Ensure the seasonings get under the skin as well. Web for a smaller or larger turkey, see the chart in the post above. Remove from the stove and add the ice.

It's fine if it's still a touch warm. Let the liquid cool slightly; I sometimes add brown sugar (about 1/2 cup per gallon) or apple juice, to give it a little sweetness.

Search around the internet and you. Preheat the smoker to 300°f. Submerge the turkey in the brine, making sure it's fully covered.

Stir until the salt and sugar are completely dissolved. You’ll know a turkey breast has been brined because it will say “contains up to x% of a solution of water, salt, and spices for tenderness and juiciness.” Web pit boss turkey brine kit sku:

Web next, remove the turkey from the brine and dry thoroughly. Once your turkey is seasoned, preheat your pit boss to 300°f. Add the salt and stir until the salt is dissolved.

Rub it with cooking oil [ 1] and season your favorite spices and herbs generously. Web brine the turkey overnight or up to 24 hours. Pour the brine solution over the turkey.