Smoked Turkey with Jack Daniel's Glaze

Prepare a Jack Old Fashioned cocktail: Place an ice cube in the glass, add 50 ml of Jack Daniel's, 12 ml of simple syrup, and a dash of bitters.

Garnish the drink with an orange peel and a cherry.

For the thawed turkey, prepare an injection solution containing water, salt, sugar, baking soda, and mayonnaise.

Inject the solution generously into the breast and thighs of the turkey, being careful not to puncture the skin.

Separate the skin from the breast and thigh and apply seasoned butter (made with unsalted butter, Jack Daniel's, and other seasonings) underneath it in all areas.

Season the turkey externally with the first dry rub (initial seasoning) starting on the back, then the breast, and finally with the 'rz' (second seasoning), ensuring good coverage.

Place the turkey on the smoker with a pan of water underneath to maintain moisture.

Smoke the turkey for approximately 4 to 6 hours at a constant temperature of 130°C (266°F), until the internal thermometer reaches 73°C (165°F) in the breast and 76°C (170°F) in the thigh.

To finish, apply a glaze made from corn syrup, barbecue sauce, and Jack Daniel's, repeating the application three times until the turkey has a beautiful, shiny color.

Remove the turkey from the heat and let it rest before slicing and serving.