I smoked a 14 lb turkey and had delicious results. I used my #3 and cooked over night after brining for 4 hrs. It took about 12 hours to reach the165 internal temp but it was moist and good! I loosed the skin before brining and after the 4 hrs, seasoned with black pepper and a bit of garlic powder with a tad of salt (salt and bp was in the brine as was brown sugar and garlic powder as was some curing (pink salt) since I was smoking at lower than normal temps)) I sat the bird on a rack in a tray with sides. put in some water and apple juice , set the probe in the thigh and went to sleep with the smoker set on 190 . next morning basted and continued to cook at 225. I used pecan wood in the smoke box.. bordercollie
