I brined this 14lb. Butterball for 3 days, then smoked it with oak chips for 9 hours at 250 degrees - breast down and tented with foil at about 5 hours (I also threw a ham in at this point). It was the best we've ever had. Then Toni prepared a bunch of incredible side dishes - roasted squash, cranberry sauce and stuffing from scratch, yeast rolls made with homemade buttermilk and served with homemade butter, and more. I am continually amazed at the grace of God who has given us so many incredible gifts. He made animals and plants to taste good, and He fine-tuned our taste buds to appreciate them. Really it is an awe-inspiring thing.
