In a small bowl combine 1 tbsp of bourbon and a 1/2 tbsp of maple syrup. Pour the mixture on to the turkey and massage it in, making sure to get it under the skin.

In another bowl mix the mustard and chili powders with the salt and pepper. Spread the dry rub on the turkey making sure to get it into all the nooks and crannies.

Place the turkey in a roasting pan, cover with foil, and roast in a 400ºF oven for 40 minutes. Prepare the glaze while the turkey cooks.

In a small pan melt the butter on a low simmer, add in a 1/3 cup of bourbon, and 3 tbsp of maple syrup. Stir the glaze occasionally as it reduces. Once the glaze has started to thicken, which usually takes around 10 minutes, use a brush to paint the glaze on the turkey.

Continue glazing the turkey every 10 to 15 minutes until the glaze is gone. There should be enough to glaze the turkey three or four times.

Roast the turkey until it has reached 160ºF in the thickest part of the breast. Take the turkey out and let it rest for 5 to 10 minutes to allow it to come to temperature.

To serve the turkey cut along the bone to remove the breast and then slice across the breast, so each slice has some of the glaze.