Thoroughly mix entire contents of the package with 4 cups of water in a medium stock pot. Add the maple syrup and bourbon, stir and bring to a boil.

Remove from the heat and add 8 - 12 cups of ice water to completely cool the liquid.

Place the turkey in a food safe container. Fill the container with the brine mixture making sure to completely submerge the turkey. Add water if necessary. Refrigerate overnight or an average of 45 - 60 mins per lb.

Using a pair of poultry shears, cut along each side of the back bone of the turkey to remove it. Press the turkey flat.

Prepare smoker at a temperature of 275 degrees F. Use a medium smoking wood or pellet such as hickory or pecan.

Remove turkey from brine, rinse thoroughly and pat dry.

Combine 1 stick of butter and ¼ C maple syrup in a small pot to act as a binder for the seasoning and also for basting during the cook. Heat to combine. Allow to cool.

Brush the binder all over the turkey. Preserve the remaining for basting during the cook.

Season the outside of the turkey very evenly with Texas Sugar. Allow to adhere for at least 15 minutes.

Place the turkey in the smoker with the breast towards the fire.

Rotate the turkey or cover any tips with foil during the cook if you feel parts are getting too dark.

Baste as often as you like during the cook, but at least one time after you pass 150 internal in the breast.

Smoke the turkey until it reaches 160 in the deepest part of the breast. Allow it to cool for at least 20 minutes. Garnish with herbs and cranberries.