Combine 3 cups of kosher salt, 4.5 cups sugar, 6 bay leaves, 1 tbsp chopped dehydrated onions and 3 gallons water to make the brine. Soak the chickens and turkey legs in the brine and refrigerate over night or minimum 4 hours.

Make the rub. I used Myron Mixon's 'The only other barbecue rub you need' recipe. Combine 2/3 cup chili powder, 1/2 cup sugar, 1/4 cup kosher salt, 1/4 cup onion powder, 1/4 garlic powder and 1 tsp cayenne pepper

Soak your choice of wood chunks in water (I used mesquite). Light the charcoal in the smoker. Slice up the orange and lemon into approximately 12 pieces each.

Rinse the chicken and turkey in cold water and pat dry.

Stuff each chicken with half an orange, half a lemon, 1 sprig rosemary and 2 sprigs of tarragon.

Cover the chickens and turkey legs on all sides with the rub.

Put the chicken breast side up and the turkey legs on the smoker. Smoke at 275° for 3.5 hours or until the white meat hits 160 and the dark reaches 180. Check the temp periodically and add more charcoal and wood chunks as needed.