Lite Creole Seasoning 
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Get RecipeSavor the rich, smoky flavor of these tender, fall-off-the-bone turkey legs by @grillnation! Perfectly seasoned and slow-cooked to holiday perfection, they’re a crowd-pleasing twist on classic turkey.
Ingredients
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For The Turkey Legs:
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- 3-6 turkey legs (thawed and patted dry)
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- 2 tablespoons avocado oil (as a binder; mustard or hot sauce can be used as alternatives)
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Seasoning Rub:
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- 1 tablespoon onion powder
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- 1 tablespoon onion powder
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- 1 tablespoon smoked paprika
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- 2 tablespoons Tony’s Lite Creole seasoning
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- 2 teaspoons dried oregano
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Compound Butter:
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- 1 block (1/2 cup) softened butter
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- 3-4 cloves garlic, minced
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- 3-4 cloves garlic, minced
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- 2 teaspoons fresh thyme, chopped
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- 2 teaspoons fresh rosemary, chopped
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- 2 teaspoons fresh sage, chopped
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- Juice of 1/2 lemon
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- 1 tablespoon of the seasoning rub mix
- Clear
Directions
- Prepare the Turkey Legs: Start by ensuring your turkey legs are fully thawed. This is crucial for even cooking. Use paper towels to pat them dry thoroughly. Removing excess moisture helps the seasoning stick better and prevents steaming during smoking.
- Apply the Binder: Coat each turkey leg with a thin, even layer of avocado oil. This will act as a binder to help the seasoning adhere well. If you don’t have avocado oil, feel free to use mustard or hot sauce as an alternative. Make sure every part of the turkey leg is covered for maximum flavor.
- Season the Turkey Legs: Combine the onion powder, garlic powder, smoked paprika, Tony’s Lite Creole seasoning, and dried oregano in a bowl to make your rub. Sprinkle the rub generously over each turkey leg, making sure to cover all sides and get into any crevices. Take your time to ensure an even coating for consistent flavor.
- Prepare the Smoker: Preheat your smoker to 250-275°F. Add apple wood chunks to the smoker to infuse the turkey with a mild, sweet smoke that pairs well with the seasonings. Let the smoker come up to temperature before placing the turkey legs inside.
- Start Smoking: Place the seasoned turkey legs directly on the smoker grates, spacing them out to allow the smoke to circulate evenly. Close the lid and let the turkey legs smoke undisturbed for the first hour. This initial smoking phase helps develop that signature smoky flavor.
- Prepare the Compound Butter: While the turkey legs are smoking, make the compound butter. In a mixing bowl, combine the softened butter, minced garlic, minced shallot, fresh thyme, rosemary, sage, lemon juice, and 1 tablespoon of the seasoning rub mix. Stir everything together until well blended. Set this aside—it will be used for basting and dipping.
- Baste with Compound Butter: After the first hour of smoking, open the smoker and use a basting brush to apply a generous layer of the compound butter over the turkey legs. Be careful when opening the smoker to avoid losing too much heat. Close the lid and continue smoking. Repeat this basting step every 30-45 minutes to keep the turkey legs moist and build layers of flavor. The butter will melt and seep into the meat, adding richness and a hint of herbiness.
- Check Temperature: Use a meat thermometer to check the internal temperature of the turkey legs. Continue smoking until they reach 170-175°F. This ensures the turkey is fully cooked and safe to eat while still being tender and juicy. If you don’t have a thermometer, the meat should feel firm and the juices should run clear when pierced.
- Serve and Enjoy: Once the turkey legs have reached the desired internal temperature, remove them from the smoker and let them rest for about 5-10 minutes. This resting period allows the juices to redistribute, keeping the meat juicy. Melt any leftover compound butter and serve it as a dipping sauce alongside the turkey legs for extra flavor
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