Directions
- 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.
