The night before you want it get it prepped. Simmer 125mls , ½ cup  bourbon with 30 mls Foghorn Chicken Rub to dissolve seasoning let cool. Season the turkey with Foghorn Chicken Rub inside and out be sure to rub it in well then inject the liquid into the bird at various points.  Follow your normal cooking directions, I don’t stuff my bird and prefer to smoke it for about 11 hours at 215 degrees, for a 16 pound turkey, with a piece of a maple and a piece of apple wood.  The bird is ready when the internal temp is 165 degrees.  I found that the breast reaches that temp before the thighs do so for my next smoked turkey I’m going to remove and wrap the breast when they reach temp and I’ll cover the exposed carcass with foil and put it back in the smoker until the thighs get up to temp.  The smoky flavours are incredible.  I’ll post back how the next one goes.