Spatchcock your turkey (remove the spine and flatten it out).
Place it in the refrigerator uncovered overnight to let the skin dry.

Rub a thin layer of the honey mustard all over the skin of the turkey, leaving no area uncovered.

Spread the dry rub on top of that, to evenly coat the entire surface.

Smoke the turkey for two hours on the lowest setting of your smoker.


Increase the heat to 250 F and cook until the internal temperature of the thickest part of the leg is 155 F. Increase the heat to 275 F to crisp up the skin and bring the internal temperature of the thickest part of the thigh up to 165 F.


Make sure to check on it regularly, depending upon how hot your Smoker is.


If it gets done faster than you planned, you can hot hold it in the oven at 200 F until you’re ready to rest it.

Remove from smoker, cover with foil and let the turkey rest for 10 minutes.

Glaze the turkey with the Honey Bourbon Glaze, carve and serve.