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seasoning for the turkey legs

Smoked Turkey Legs

Difficulty: Easy
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Course: Appetizer, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

For the Turkey Legs:
  • 3-6 turkey legs thawed and patted dry
  • 2 tablespoons avocado oil as a binder; mustard or hot sauce can be used as alternatives
Seasoning Rub:
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons Tony's Lite Creole seasoning
  • 2 teaspoons dried oregano
Compound Butter:
  • 1 block 1/2 cup softened butter
  • 3-4 cloves garlic minced
  • 1 shallot minced
  • 2 teaspoons fresh thyme chopped
  • 2 teaspoons fresh rosemary chopped
  • 2 teaspoons fresh sage chopped
  • Juice of 1/2 lemon
  • 1 tablespoon of the seasoning rub mix

Method
 

  1. Prepare the Turkey Legs: Thaw turkey legs completely and pat dry with paper towels. This ensures the seasoning adheres properly and prevents steaming.
  2. Apply the Binder: Rub each turkey leg with a thin layer of avocado oil to help the seasoning stick. Mustard or hot sauce can be used as an alternative if preferred.
  3. Season the Turkey Legs: Combine all ingredients for the seasoning rub in a bowl. Sprinkle the rub generously over the turkey legs, covering all sides evenly and thoroughly.
  4. Prepare the Smoker: Preheat your smoker to 250-275°F. Add apple wood chunks to create a mild, sweet smoke.
  5. Smoke the Turkey Legs: Place the seasoned turkey legs on the smoker grates, ensuring space between each piece for smoke circulation. Smoke for one hour without opening the smoker.
  6. Prepare the Compound Butter: In a bowl, mix softened butter with minced garlic, shallot, thyme, rosemary, sage, lemon juice, and 1 tablespoon of the seasoning rub mix. Stir until fully combined and set aside.
  7. Baste with Compound Butter: After the first hour of smoking, baste the turkey legs with the compound butter using a basting brush. Repeat this process every 30-45 minutes to keep the meat moist and enhance flavor.
  8. Check Temperature: Use a meat thermometer to monitor the internal temperature. Continue smoking until the turkey legs reach 170-175°F.
  9. Serve and Enjoy: Remove turkey legs from the smoker and let rest for 5-10 minutes. Serve with melted compound butter as a dipping sauce.