Take the turkey out of the freezer and thaw it in the refrigerator for 5 days.

Set turkey on a cutting board, pat dry, and remove giblets from the cavity. Spatchcock the turkey.

Mix salt, sugar, and orange zest in a small bowl until fully combined. Sprinkle instant cure evenly and lightly all over the skin on all sides, and season the cavity as well. Place turkey on a grate over a sheet tray and refrigerate, uncovered, for at least 1 hour and up to overnight.

Remove turkey from refrigerator, bring to room temperature, about 1 hour.

Preheat smoker to 300 to 325 degrees F (160 to 165 degrees C).

Combine smoked paprika, onion powder, garlic powder, sage, mustard, black pepper, salt, and cayenne pepper; stir to mix thoroughly.

Pat turkey dry and sprinkle rub all over the skin, cavity, and under wings.

Place turkey in smoker. Maintain the temperature and smoke for the initial 45 minutes.

Prepare basting spray: combine vinegar, chicken stock, brown sugar, orange juice, butter, salt, and cayenne; cook for 5 minutes.

Baste turkey with liquid, maintain heat and temperature for another 45 minutes.

Repeat basting steps every 45 minutes until internal temperature reaches 155 to 160 F (68 to 71 C).

Flip turkey breast-side down, baste, and place back in smoker for 5 minutes.