In a large stockpot add 3 gallons of water, lemons, salt, rosemary, sage, peppercorns, allspice, mustard seed and bay leaves. Place the pot over high heat and bring to a simmer for 4 minutes, stirring occasionally.

Remove the pot from the heat and let cool. Add enough ice to cool the water down and then submerge the turkey. Place in the fridge for 12 to 24 hours.

Preheat the smoker to 250 degrees F.

Remove turkey from brine solution and rinse. Pat dry with paper towels.

Mix the bacon and butter together and inject the breast, thighs and wings in several spots. Generously season the turkey with the Original seasoning or all-purpose seasoning of your choice.

Add some apple wood chunks to the smoker and add the turkey. Smoke for about 25 minutes.

Meanwhile measure the oil you need in your deep fry pot and preheat to 250 degrees F.

Remove the turkey from the smoker and place on the deep fryer hanger and slowly lower the turkey into the fryer. Place the lid on the fryer and heat the oil to 325 degrees F. Cook for about 30 to 40 minutes, or until the internal temperature is 165 degrees F. You may need to reduce the heat to 300 if you think the turkey is browning too fast.

Remove turkey from the fryer and cover with tinfoil. Let it rest for about 10 minutes and then slice and serve.