Smoked with applewood and served with a tangy, creamy vinegar and mayo-based sauce.
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Pat the turkey legs dry with paper towels and season generously with salt, pepper, garlic powder, and smoked paprika.
Prepare your smoker for indirect cooking at 275°F (135°C) using applewood for a mild, sweet smoke profile.
Place the turkey legs on the smoker grates and smoke for approximately 2 to 2.5 hours.
While the turkey smokes, whisk together the mayonnaise, apple cider vinegar, horseradish, brown sugar, and cayenne in a medium bowl.
Refrigerate the white sauce for at least 30 minutes to allow the flavors to meld.
Monitor the turkey's internal temperature; remove from the smoker once it reaches 165°F (74°C) at the thickest part.
Immediately dunk each hot turkey leg into the Alabama white sauce or brush it on thick to coat thoroughly.
Let the meat rest for 10 minutes before serving to allow the juices to redistribute and the sauce to set.
