Make the brine. Bring the water to a boil, then add the Canadian whisky and salt. Stir until salt is dissolved. Add bay leaves, thyme, and peppercorns. Remove from the heat and let cool completely before using.

Place the turkey in a large non-reactive container and pour over enough brine to cover the turkey. Cover and refrigerate overnight. Note: If you prefer to skip the brining step, you will need to season the turkey with added salt as part of the rub (2 Tbsp).

Remove the turkey from the brine and rinse it thoroughly inside and out. Pat turkey dry; discard the brine.

For crispy skin, place the turkey uncovered on a rack and refrigerate for up to 24 hours; or for about an hour before cooking.

Season the outside of the turkey with olive oil and herb rub.

Prepare your glaze. In a small saucepan, melt butter. Add maple syrup, Canadian whisky and Dijon mustard. Heat the liquid until it begins to bubble. Remove from heat and let cool.

Prepare your smoker. Pre-heat to 275°F (135°C). Set up a drip pan underneath where the turkey will smoke, and fill it with a couple of cups of water.

Smoke the turkey at 275°F (135°C), basting periodically with glaze every 20-30 minutes. The turkey will be done when the internal temperature reaches at least 170°F (77°C) in the thickest part of the breast. Plan for approximately 30 minutes per pound.

Remove the turkey from the smoker and let it rest for 15 to 20 minutes before carving.