Before starting, make sure your turkey is fully thawed. Once thawed, add water, sugar and salt to a food safe bucket. Mix it thoroughly until the sugar and salt are fully dissolved. Once done, add the bay leaves and the cinnamon sticks to the brine along with the whole turkey. Making sure the turkey is fully submerged, cover the bucket and place in the fridge for at least 4 hours but ideally overnight.

Next day, pull the turkey out of the brine and pat dry of any excess moisture. Discard the leftover brine. Start spatchcocking the turkey by using a sharp knife of kitchen shears. Remove the backbone of the bird carefully, then trim the skin and use these for stock later. Lay the spatchcock turkey flat and press firmly on the breast until the breast bone breaks and lays fully flat. Next, carefully separate the skin and breast and place 3-4 tabs of butter on each side. Do the same in the turkey thighs. Once the butter is placed, begin to season with my Maple Bourbon Seasoning or your favorite BBQ Seasoning. Seasoning thoroughly and then put in the fridge for 30 minutes to set.

Preheat your smoker to 275F for indirect cooking. Add wood chips or wood chunks for added smoke flavor if you desire.

Add the turkey to the smoker and cook for about 2-3 hours until the breast and thighs read 165F internal. About 30 minutes before the turkey is done, begin making the glaze. Heat a medium high heat fire (around 375F) with a cast iron skillet. Carefully add bourbon to the skillet and let simmer for 2 minutes until reduced by half. Next, add the rest of the glaze ingredients and let simmer for 5-6 minutes until they have thickened. When the glaze is ready, begin to glaze the outside of the turkey and let it continue cooking until it is done.

Once the turkey is done, pull it off and let it rest for at least 30 minutes. Slice, serve and enjoy!