Web wash and pat dry your turkey, removing any giblets from inside the cavity.

Brine for smoked turkey pit boss. Place the turkey in the brining bag breast side down and set in a large pan or bucket. Cook at 275°f until the breast and high meat reaches an internal temperature of 165°f. Once brining is complete, heat your pit boss grill to 225°f.

It's fine if it's still a touch warm. Next, set the turkey in a roasting pan and place it on the upper rack of your grill. Coat the turkey skin with olive oil, and make sure to get underneath the bird.

Rinse and pat dry the turkey. Bring the mixture to a boil over high heat, stirring to ensure complete dissolution. Brining helps the meat retain moisture during the smoking process, resulting in tender and succulent turkey.

Place the water, salt, sugar and rub in a stockpot large enough to hold 32 cups of water. Web mix the brine solution. Pour the brine solution over the turkey.

Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns. Stir until the salt and sugar are completely dissolved. Web preheat the grill:

Web next, remove the turkey from the brine and dry thoroughly. Enjoy tender, smoky flavors that will have everyone coming back for. Remove the innards once the turkey is defrosted you will need to remove the innards from the cavity of the turkey.