Make a basic brine by mixing 2 gallons of cold water, 2 cups coarse kosher salt, 2 cups brown sugar (light or dark) and 1/4 cup Jeff's original rub until the salt and brown sugar are dissolved.
Put the turkey into a very large ziptop bag, a clean empty cooler or a large plastic food-safe bucket and pour the brine over the turkey to cover.
Let the turkey brine for 10-12 hours or overnight in the fridge making sure the temperature of the brine stays between 33 and 39 degrees F.
Once the turkey is finished brining, discard the brine and rinse the turkey under cold water.
While the turkey is brining, make the bacon butter by adding 5 strips of bacon (cut into 1/2 inch pieces), 1/4 cup of Jeff's original rub, 1 stick of butter and 3 garlic cloves to a food processor. Run the food processor until the mixture is smooth.