Smoked Holiday Turkey cooked on Pit Boss with Turkey Bucket Kit on Holiday Table

How to Use the Pit Boss Turkey Bucket Kit

Cooking for the holidays can seem like a huge undertaking when you consider the meal planning and prep that comes with it. Let us help you tackle the centerpiece of your feast with a simple process for a flavorful, juicy turkey. Make your turkey prep stress-free with the Pit Boss Turkey Bucket Kit , which includes a 25-lb capacity bucket, prep seasonings kit, and 20 lb of hardwood pellets.

Turkey Bucket Kit Components — Pit Boss Turkey Bucket Kit

How to use the Pit Boss Turkey Bucket Kit

Follow our step-by-step guide: all you need is your bucket kit, an 11–14 lb turkey, water, and your Pit Boss pellet grill or smoker. We recommend apple blend hardwood pellets for a mild smoke flavor.

1. Days before your holiday meal

At least one week before, purchase and thaw your turkey in the refrigerator—allow one day per 4–5 lb of weight.

2. The night before

Combine the brine blend with 4 cups water in a large pot; bring to a boil for 5 minutes. Remove from heat, add 1 gallon cold water, and refrigerate until fully cooled.

Brining Turkey Overnight in Pit Boss Bucket Kit — Place the turkey breast-side down in the brine bag and set in the bucket.

Pour cooled brine over the turkey until submerged. Seal the bag and refrigerate for 30–60 minutes per pound, or overnight.

3. The day of the cook

Rinse the turkey inside and out, then pat dry. Drizzle with olive oil and rub poultry seasoning on and under the skin. Insert the probe into the thickest part of the breast, then cook at 275 °F for 3.5–4 hours or until the breast and thigh reach 165 °F.

Smoking turkey on Pit Boss Wood Pellet Grill

4. When you’re ready to serve

Remove the turkey from the grill or smoker, let rest for 20–30 minutes, carve, and enjoy!

View the Holiday Turkey Recipe

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Comments

Nan - November 26, 2025
Doing a small turkey breast inject with the butter do I need to use? What kind of pellets can I use a competition blend be OK for that how long should I cook that for and what temperature?

Paul - November 26, 2025
Assuming this method works on the upright vertical smoker as well as the roll top grill type?

Dave Gibson - November 25, 2025
Do you place the turkey in a pan as is pictured here or just in the grill rack?

Turkey Lover - November 22, 2025
Wood- Apple or I still like hickory
Start the turkey at 300 for the first 90 minutes to get it up to that 140 temp in that critical time, especially if the outside air temp is chilly, then 250 until it hits temp. I’ve done it this way many times. If your smoker is like mine—even with a thermo blanket, it can have some significant temp swings. And poultry needs to get to 140 degrees within 2 -3 hours to prevent bacteria from developing.

Collin - November 22, 2025
@Mark Hale, go with 300 degrees and rotate the turkey every 45 minutes for even coloring and cooking, keep the turkey away from the fire broiler, so either right or left side of your pitboss, and just monitor the internal temp. @Martin Novzen, I like the competition blend for a smoky flavor, however it is also recommended for the apple and oak blend.

Mark Hale - November 21, 2025
What if my smoker temperature range only has a setting of 250F or 300F? (Older pit boss)

MARTIN NOVZEN - November 20, 2025
WHAT TYPE OF PELLETS DO YOU RECOMMEND TO SMOKE THE TURKEY?

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