Dry brine turkey by liberally seasoning inside and out with 1.5-2% kosher salt by weight; optionally add 0.5% sugar by weight

Hang salted turkey in fridge for at least 12 hours, preferably 48 hours or longer

Scald turkey skin with boiling water to dissolve collagen and allow skin to crisp

Stuff turkey cavity with 2 cinnamon sticks, 2 star anise, 5 green onions, and 1 orange; close cavity with wooden skewers

Prop turkey wings away from back using a skewer secured with butcher's twine

Combine 1 cup maple syrup with 0.5 cup apple cider vinegar, soy sauce, and salt; bring to simmer

Hang turkey and brush glaze over exterior; allow to set at room temperature for 15 minutes

Apply second coat of glaze and rest for 15 minutes; repeat for total of 3-4 coats

Hang turkey in fridge for minimum 12 hours, up to 5 days

Set smoker to 325°F and hang turkey using smoke wood (pecan, cherry, or other fruit wood)

Roast until probe thermometer in thickest part of breast reads 150°F, approximately 15 minutes per pound

Hang turkey over pan to catch drippings and rest for at least 1 hour before carving

Make sauce by combining 2 cups turkey stock, 1 cup reserved glaze, sliced ginger, orange zest and juice

Simmer sauce for 15 minutes until flavors concentrate

Thicken sauce with cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

Char white parts of green onions in hot oiled skillet for garnish

Carve turkey by removing legs, thighs, and breasts; slice breast meat horizontally

Plate turkey and garnish with charred green onions; serve with sauce