In a large stockpot or container combine the hot water, kosher salt, 7/8 cup bourbon, 3/4 cup of the maple syrup, brown sugar, onion, bay leaves, peppercorns, and cloves and stir until well mixed.
Add the ice.

Rinse the turkey, inside and out, under cold running water.
Remove giblets and discard or save for another use.
Add the turkey to the brine and refrigerate 8 to 12 hours, or overnight.
Weight with a a bag of ice to keep the bird submerged.

Drain and pat dry with paper towels; discard the brine.
Fold the wingtips behind the back and tie the legs together with butcher’s twine.

Combine the melted butter and the remaining 1/4 cup of maple syrup and 1/8 cup Cody Road Bourbon
Brush on the bird and sprinkle lightly with salt and black pepper.

When ready to cook, heat grill to 350 degrees F. Set burners for indirect heat. (Don't put flame directly on bird)

Roast the turkey for 2-1/2 to 3 hours, or until the internal temperature in the thickest part of the thigh is 165 degrees F.
Brush with the remaining butter/maple syrup mixture the last 30 minutes of cooking.
Let the turkey rest for 15 to 20 minutes before carving.