COOK IT.
Rinse the turkey inside and outside with cold water and dry the turkey with a paper towel. Prepare as directed in your Brine Kit instructions, and brine as instructed.
Once brining is complete, preheat your grill or smoker to 225°F.
Coat the turkey skin with olive oil, and make sure to get underneath the bird. Shake in a little extra Pit Boss Chicken & Poultry Rub.
Cut the apples, pears, and citrus into quarters and place inside the turkey cavity.
Use a shallow pan or drip tray and place the turkey onto the pan. The tray will catch the drippings for making gravy once the turkey is finished.
Next place the turkey onto your preheated grill. Place the temperature probe in the thickest portion of the breast, being careful to keep the probe away from any bones.
Cook time at 225°F is 30 minutes per pound, or when the temperature internally reaches 165°F.
At 165°F, remove the turkey from the grill and allow to rest for 20 minutes before slicing.