Step 1

Rinse turkey thoroughly under cold water, then blot dry with paper towels.

Step 2

Rub turkey with olive oil, then season inside and outside of the cavity with a blend of kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Place in a cast-iron skillet, and prop up on either side with onion and potato. Set aside.

Step 3

Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.

Step 4

Transfer turkey to the grill and smoke for 3 to 3 ½ hours, or until an internal temperature of 165 F is reached, rotating after 1 ½ hours.

Step 5

Meanwhile, prepare the glaze: melt the butter in a small saucepan, over medium heat.

Step 6

Whisk in the bourbon, maple syrup, orange juice, and soy sauce. Bring to a boil, then reduce to a simmer.

Step 7

Simmer for 10 minutes, until sauce begins to reduce and slightly thicken. Set aside.

Step 8

Baste turkey with the glaze every 20 to 30 minutes, after rotating the turkey.

Step 9

Remove the turkey from the grill and allow it to rest for 20 minutes before slicing, and serving warm.

Step 10

ENJOY!