Defrost Turkey fully, remove neck and giblets.
In stock pot large enough to put turkey into, add in water, salt, sugar and bourbon. Heat on high heat until salt and sugar are dissolved into the liquid, then remove from heat.
Once cooled ad in the rest of the brine ingredients. Add the defrosted turkey into the bring and leave in for 12-24 hours.
Remove the turkey from the brine, pat dry until it is completely dry.
Stuff the cavity of the turkey with, all of the stuffing ingredients.
In a small bowl mix together all the ingredients for the butter. If you are making the dry rub I have listed mix that as well.
Coat the turkey liberally with the butter. I slice the skin so I can stuff butter between the skin and the breast also.
Coat with the dry rub. Bring your smoker up to 275˚.
Place turkey in smoker and allow to cook until internal temperature is 165˚. Mine took just over 4 hours.
Allow to rest for 15-20 minutes before carving and serving.
