Prepare the turkey by removing the neck, gizzards, etc. Rinse with water.

To a food grade 5 gallon bucket, add hot water, onion, garlic, the peel of an orange, brown sugar, real maple syrup, bourbon, peppercorns, whole cloves, melted butter, kosher salt, ground sage, poultry seasoning, bay leaves, and ice. Stir well.

Place the turkey down in the mixture.

Cover the bucket with a lid and place in the refrigerator for 12-24 hours or longer. If you don't have enough fridge room, you could pack the bucket with ice.

Once it's brined, remove the turkey from the bucket and rinse with cold water, inside and out.

Rub the turkey with a thin coat of real maple syrup (the extra 2 tablespoons).

Place the turkey in a roasting pan, uncovered, for roasting.

Roast at 350° until the internal temperature of your turkey is 165° or higher. Base your cooking time on the size of your turkey; for example, we cooked a smaller turkey in about 3 hours. Cooking time will differ per turkey.

Once the turkey is done, remove from the oven.

Carve the turkey and serve it up!