Thaw the turkey completely, remove the bag of giblets, and rinse the cavity.
In a large container, mix all brine ingredients thoroughly. Submerge the turkey fully in the brine, ensuring it's completely covered.
Brine for 10-12 hours, keeping it cold in the refrigerator or a cooler packed with ice to maintain freshness.
When brining is complete, remove the turkey and pat it dry, inside and out, with paper towels.
For added flavor, rub the outside of the turkey with olive oil, then season with salt, pepper, and granulated garlic.
Cook the turkey in a Blackstone Pellet Grill (or your preferred cooking method) until the breast meat reaches 165°F and the legs and wings reach 180-185°F for perfect doneness.
