Remove turkey from packaging and clean out cavity, removing giblets and neck

Spatchcock the turkey by removing the spine using poultry shears, cutting along both sides

Tuck wing tips behind the bird and make a small cut in the breastbone to flatten

Apply heavy layer of kosher salt all over the turkey for dry brining

Place turkey on rack in refrigerator uncovered for 2-3 days

Roast turkey bones, duck bones, pork bones, onion, celery, and garlic at 300°F for 1 hour until browned

Transfer roasted bones and vegetables to pot, cover with water, and simmer for 3-4 hours with herbs

Strain stock and set aside

Mix softened butter with fresh rosemary, sage, thyme, cayenne, flaky salt, and parsley to make compound butter

Remove turkey from refrigerator and rub compound butter under and over the skin

Season turkey with granulated garlic and black pepper

Place turkey breast-side toward fire on smoker at 300°F

Cook turkey until breast reaches 160°F and thighs reach 180°F (approximately 2.5-3 hours)

Cook bacon in cast iron skillet until crispy, then add diced celery, onion, sage, rosemary, and garlic

Whisk together 2 eggs, parsley, and 1 cup turkey stock

Combine cooked bacon mixture with egg mixture and bread cubes in large bowl

Transfer stuffing to greased cast iron pan, cover with foil, and cook on smoker until done

Remove foil from stuffing in final stage to crisp the top

Make gravy by melting butter in saucepan and whisking in flour to create roux

Gradually add turkey stock to roux while whisking until smooth

Bring gravy to boil, add giblets, herbs, and soy sauce

Simmer until thickened, season with salt and pepper, then strain

Let turkey rest before carving

Carve turkey by removing legs, wings, and breasts

Slice breast meat and serve with stuffing and gravy