Step 1

For the brine

Step 2

Combine 4 quarts of water and 1 cup of salt in a large container. Combine until salt has dissolved.

Step 3

Prepare turkey by removing giblets from turkey cavity.

Step 4

Place turkey in brine container and submerge. Place lid on top if you have one, or place turkey in a brine bag and add brine solution. Ensure that the turkey is as submerged as possible.

Step 5

Leave in refrigerator overnight, or brine for one hour per pound of turkey.

Step 6

For the turkey

Step 7

Start up pellet grill with your choice of wood pellets.

Step 8

Remove turkey from bine and pat down with paper towels to remove excess solution.

Step 9

Transfer turkey to grill grates and cook at 180°F. Smoke for two hours. Raise heat to 325°F.

Step 10

Use a meat thermometer to measure the internal temperature of your meat. Cook until breast meat has reached 165°F.

Step 11

Remove turkey from smoker and transfer to countertop or chopping block. Allow to rest in foil for 10-15 minutes to allow the juices to settle in the meat.