Smoked Turkey Legs

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
Instructions

Prepare the Turkey Legs: Thaw turkey legs completely and pat dry with paper towels. This ensures the seasoning adheres properly and prevents steaming.
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.
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.
Prepare the Smoker: Preheat your smoker to 250-275°F. Add apple wood chunks to create a mild, sweet smoke.
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.
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.
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.
Check Temperature: Use a meat thermometer to monitor the internal temperature. Continue smoking until the turkey legs reach 170-175°F.
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.