Begin by rinsing your turkey thoroughly under cold water. Pat it dry using paper towels. Make sure to get into all the crevices. A dry surface allows for better flavor absorption.

In a mixing bowl, whisk together the clarified butter, roasted garlic, honey, Cajun spice blend, soy sauce, crab boil concentrate, hot sauce, sea salt, and smoked paprika. Gradually add the lager to the mixture. This combination becomes your flavor-packed injection.

Utilize a meat injector to inject the flavor mixture into the turkey. Aim for multiple sites across the breast, thighs, and legs. You want to ensure that the flavorful liquid permeates deep into the meat.

In a separate bowl, mix olive oil, sweet paprika, garlic granules, onion flakes, thyme, basil, cumin, sea salt, black pepper, and cayenne. This rub will form a delicious crust that complements the injected flavors.

Rub the spice mixture all over the turkey, ensuring even coverage. Incorporate additional rub under the skin without tearing it.

If using a smoker, preheat it to 225°F to 250°F. If using a grill, ensure one side is lit to create indirect heat.

Place the turkey on the smoker or grill, using the hickory wood chunks for smoke. Cook for about 30 minutes per pound. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F in the thickest parts.

Once the turkey is done cooking, let it rest covered for at least 30 minutes. This ensures the juices redistribute throughout the meat before you carve it.