TVWBB Gold Member
We had a small family dinner for 5. I cooked a 14 lb. Bird at 340 degrees in 2 hrs. and 20 minutes. It was dry brined for 40 hrs. and hit with an herb butter slather before it went on the top shelf of the EX6. I used Cabelas Cherry pellets. My 30 year old grandson that only eats dark meat tasted some of the breast and loved it. I made stuffing and our daughter made the rest of the sides. We enjoyed another great family Thanksgiving. Despite troubles in the family, we have so much to be thankful for.