1 12-pound turkey, giblets removed
Salt and pepper, to taste
1 cup bourbon
1 cup honey
1 cup apple cider vinegar
1 1/2 cups dark brown sugar
4 tablespoons paprika
4 tablespoons yellow mustard
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 stick of butter, at room temperature
Rinse the turkey inside and out with cold water and pat dry. Season the outside of the bird and the inside of the cavity with salt and pepper.
In a container with a tight-fitting lid, combine the bourbon, honey, cider vinegar, and 1 cup brown sugar. Shake vigorously to blend; set aside.
Preheat the oven to 450°F. In a bowl, combine the remaining 1/2 cup brown sugar with the paprika, mustard, chili powder, garlic powder, onion powder, and butter to form a paste. Rub the paste all over the turkey.
Roast the turkey for about 45 minutes, until slightly golden brown. Reduce the heat to 350°F and continue roasting, brushing with some of the bourbon glaze every 20 minutes, for 1 to 1 1/2 hours longer. An instant-read thermometer inserted in the thigh should register 160ºF. Remove the turkey from the oven, brush with the remaining glaze, loosely tent, and let rest 15 minutes before slicing.