Crawfish Étouffée-Stuffed Smoked Turkey Legs

1. Preheat your smoker to 285°F using oak.

2. Use warm water to moisten the turkey legs and apply Hardcore Carnivore Cajun seasoning liberally.

3. Smoke the turkey legs until they reach an internal temperature of 165–170°F.

4. Wrap the turkey legs in foil with honey, 3 tablespoons of butter, and 1/2 cup of chicken broth. Continue cooking to an internal temperature of 195–200°F, then let them rest.

5. Melt 2 tablespoons of butter in a pan and sauté the chopped onion, bell pepper, celery, and minced garlic until soft.

6. Add flour to the pan to create a light roux, stirring continuously to prevent burning.

7. Stir in Cajun seasoning, paprika, and pepper.

8. Add the remaining chicken broth and Worcestershire sauce to the mixture.

9. Stir in the Louisiana crawfish tails and cream, cooking until the étouffée is thickened. Finish with chopped green onion.

10. Slice open each turkey leg and pour in the foil drippings.

11. Stuff the turkey with crawfish étouffée until overflowing.

12. Serve immediately.