Using a container large enough to hold your turkey and ingredients, mix together one gallon of warm water the salt and brown sugar until dissolved. Add garlic, pepper, onion powder, pickling spice, dry Italian seasoning mix, soy sauce, and one gallon of cold water in same container. Remove turkey skin. Submerge turkey in brine and let soak for 24 hours in a refrigerator. Rinse turkey in cold water before cooking. Using a hardwood pellet-fired bbq or a Stoven hardwood pellet-fired burner conversion for a standard 22.5” charcoal kettle, pre-heat to 275 degrees. Place rotisserie rod with skewered turkey on the grill and turn motor on. Cook with the lid closed for ten minutes per pound or until the sizzling sound of drippings on the diffuser plate almost stops. Recommended hardwood pellets: Apple wood, Hickory, Alder, or Cherry Wood. Ummmm Gooood! www.thepelletbbqgriller.com or www.americansundancer.com