Add the now cooled aromatic water and the rest of the water needed to cover the turkey to your chosen brining container.

Add half a cup each of Kosher salt and granulated sugar per gallon of water used (as explained earlier) to the brining container. Stir until the salt & sugar are completely dissolved.

Rinse turkey and remove the innards (saving them for later if you want to make gravy with the giblets). Slowly submerge the turkey in the prepared brine. Cover the container with the lid and refrigerate for 12-24 hours.

Remove the turkey from the brine, draining it of any excess liquid. Do not rinse. Use paper towels to pat the turkey and get rid of any excess moisture.

Using a sturdy pair of kitchen shears, cut along either side of the spine to completely remove the backbone. You may discard this or save it for a homemade stock or to use in your turkey gravy.

Break the breast bone of the turkey. Position the turkey breast side up then assume a CPR stance. Place your dominant hand on top of the other and interlock your fingers. Position the heel of your bottom hand over the most protruding section of the center of the breast. Position your shoulders over the turkey and using your body weight, push down with your dominant hand to crack the breast bone. You should hear or feel a "pop" and the turkey should be able to lay flat. Ensure there is no excess water and use a textured but flat surface like a textured cutting board. Excess water can cause the turkey to slide from under you when cracking the breast bone resulting in a mess or injury.

Using your fingers, gently pull the skin of the turkey away from meat being careful not to tear the skin. Using paper towels again, pat the turkey dry on both sides and under the skin to get rid of any moisture. Moisture is the enemy of caramelization and will prevent the skin from browning efficiently. Excess water also prevents the butter-based marinade from adhering to the meat of the turkey.

Apply the jerk marinade to the turkey, making sure to get an equal amount of the marinade under the skin as on top and on the underside.

Place the turkey on a rack breast-side up with the legs turned inward then place the rack in a roasting pan or other large enough baking tray.

Allow the turkey to marinate uncovered in the refrigerator for at least 6 hours before cooking. Keeping it uncovered will assist in additional moisture drying out for better caramelization and crisper skin.

Prepare your grill. Arrange coal briquettes with larger piles at both ends of the barrel to allow for the more intense heat to flank both ends of the turkey while the weaker heat is directly under the turkey. Place the wood chunks near the coal closest to the air source so that the air flow directs the smoky flavor across the turkey.

Light the grill and wait for the coal to ash over and the fire to burn clean (when thick white smoke is no longer emanating from the chimney). The coal should be hot but there shouldn't be a raging fire.

Place your meat thermometer in the thickest part of the turkey. For most larger birds, this will be the breast. Be sure to position the thermometer so it doesn't poke through to the other side or touch bone as this will give inaccurate readings.

Place the turkey on the grill in the same apparatus it marinated in (on a rack on a baking tray or roasting pan). The turkey should be in the center of the grill, with the more intense heat flanking each end.

Close the barrel and allow the turkey to smoke undisturbed for an hour. Allow the vents to be at least a half open so the fire has enough air to keep it going. Once the hour has elapsed, remove the turkey and transfer is to an oven preheated to 325 °F. It is important to immediately transfer the jerk turkey from the grill to the oven as this minimizes the turkey's time in the danger zone, maintaining food safety guidelines.

Allow the jerk turkey to roast in the oven until it reaches an internal temperature of 160°F. The turkey will continue to cook once removed from the oven and will reach the recommended safe temperature of 165°F within a few minutes of being removed from the oven. Removing it at 160°F ensures that the meat doesn't dry out and overcook.

Let the turkey rest for at least 30 minutes before removing the meat thermometer or carving to avoid the juices running out from the turkey, leaving the meat dry.