Legs injected with a spicy creole butter and rubbed with cayenne-heavy seasoning.
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In a small saucepan, melt the butter over low heat and whisk in the apple juice, Worcestershire sauce, and 1 tablespoon of Cajun seasoning.
Strain the butter mixture through a fine-mesh sieve to ensure no large particles remain that could clog the injector needle.
Using a meat injector, inject the butter mixture into several spots on each turkey leg, concentrating on the thickest parts of the muscle.
In a small bowl, combine the remaining Cajun seasoning, cayenne pepper, garlic powder, onion powder, brown sugar, and smoked paprika to create the dry rub.
Pat the exterior of the turkey legs dry and coat them generously with the dry rub, pressing it firmly into the skin.
Preheat your smoker to 275°F (135°C) using pecan or hickory wood for a robust flavor profile.
Place the turkey legs on the smoker grates and cook for approximately 2 to 2.5 hours, or until the internal temperature reaches 175°F (80°C).
Remove the legs from the smoker and let them rest for 10 minutes under loose foil to allow the juices to redistribute before serving.
