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 has cooled entirely.
Place the turkey in the brining bag breast side down and set in a large pan or bucket.
Pour the cooled brine mixture into the bag until the turkey is fully submerged, pouring in additional water as necessary, and seal the bag tight.
Place the sealed brining bag in the refrigerator to brine 30-60 minutes per pound or overnight.
After brining, remove the turkey from the bag, rinse the inside and outside of the bird thoroughly and pat dry.
Drizzle olive oil over the turkey and rub generously with poultry rub. For best results, season under the skin as well.
Place the turkey into your Pit Boss Grill and insert the temperature probe into the deepest part of the breast. Cook at 275°F for 3.5 to 4 hours or until the breast reaches an internal temperature of 165°F.
Remove the turkey from the Pit Boss Grill and let rest for 20-30 minutes.
Carve and Enjoy!