COOK IT.
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 is cooled entirely.
Place the turkey in the brine bag, breast side down, and then place on a tray or into a 5-gallon bucket.
Pour cooled brine mixture in the bag until the turkey is fully submerged, pouring in additional water as necessary, and seal the bag tight.
Place in the refrigerator to brine. Allow the turkey to brine 30-60 minutes per pound. We brined this turkey for 24 hours.
When you're ready to start smoking, preheat your pellet grill or smoker to 275°F.
Remove the turkey from the bag, rinse the inside and outside of the bird thoroughly, and pat dry.
Rub softened butter all over the turkey. Use the Pit Boss Poultry rub included in your kit generously on the outer skin. For ultimate flavor, slip a slice of bacon in between the skin and breast on each side.
Place the turkey into your grill or smoker and insert a temperature probe into the deepest part of the breast. Smoke at 275°F until the breast and thigh meat reaches an internal temperature of 165°F.
Remove the turkey from the smoker and let rest for 20-30 minutes. Carve and enjoy!