Please post your 48-hour multi-stage recipe to make roast turkey meat vaguely palatable

This is one of my favorite cooking genres. A friend who is a Thanksgiving turkey ultra:

Mine is brining right now in solution with maple syrup, bourbon, onion, cloves, peppercorns, bay leaves. Gets injected with bourbon, stock and butter (well, actually coconut oil this year–my SIL is allergic to dairy) and smoked over apple wood.