Preheat oven to 425°F. Toss onion, carrot, celery, garlic, oil, and ½ tsp salt on a 9×13 pan. Roast 25–30 minutes until deeply caramelized (add backbone/neck for last 10–15 minutes). Set aside.

Spatchcock and pat the turkey very dry. Lightly oil the skin.

Mix all SPG seasonings and apply evenly (slightly heavier on dark meat; lightly under the loose breast skin).

Preheat smoker to 275–300°F with clean smoke.

Place turkey skin-side up directly on the grate. Put the roasted-veg pan in the smoker next to the bird for the first 45–60 minutes to absorb smoke without adding humidity.

Slide the veg pan under the turkey. Add 1 cup broth + apple cider vinegar and optional Worcestershire/soy. Keep liquid shallow and maintain a light simmer throughout the cook.

Smoke until the breast reaches 157–160°F and thighs reach 175–180°F (usually around 75–90 minutes in).

If skin needs more color, increase smoker temp to 325–350°F for the final 10–15 minutes (you can pull the pan briefly to reduce humidity).

Remove turkey and rest 20–30 minutes, loosely tented with foil.

In a saucepan over medium heat, cook butter until deep amber, 5–7 minutes.

Add thyme sprigs and ½ tsp cracked pepper; sizzle for 30–45 seconds, then remove sprigs.

Off heat, stir in lemon zest, salt, garlic clove.

Add bourbon off heat, then return to low heat for 10–20 seconds. Hold warm.

Strain the drip pan into a saucepan. Press veg to extract juices.

Simmer 6–8 minutes until lightly thickened.

Season with salt/pepper and a small squeeze of lemon.

Carve turkey. Whisk 2–4 tbsp hot drippings into the warm browned butter along with 2–3 tsp lemon juice and remaining cracked pepper.

Lightly gloss sliced turkey with the browned butter.

Serve the jus on the side, plus extra butter.