1: Smokette- 4 oz apple wood
2. Butterball 8% enhanced - 14 lbs
3. Holiday Brine 33 hours, apples/oranges inside, apple rub under skin.
4. Temp 250*
5. Cook time - 3 hrs 30 min
6. Outside temp started at 41* at 8AM up to 52* by noon. Took out when breast read 156*. Foiled and covered in cooler from noon until 2PM. Unwrapped and meat was still juicy and hot. This was my 4th turkey and everyone thought it was great. I thought it was slightly salty but still very good. Will probably back off the brine time come Christmas. I don't care much about the skin but I do the cheesecloth/butter and it looks good but still rubbery. We also had 2 other oven cooked birds from relatives and there was no comparison on taste!