Boil Turkey: In a 6-8 quart pot, boil smoked turkey in 6 to 8 cups of water with the lid on over high heat for 30 minutes.

Brown Andouille Sausage: Meanwhile, in a skillet, heat 3 tablespoons of vegetable oil over medium heat. Add the chopped andouille sausage and cook until browned. Transfer the sausage to the pot with the turkey. Cook Onions and Seasoning Blend: In the same skillet, cook sliced onions and the Great Value Seasoning Blend, previously drained on paper towels, until translucent. Sprinkle with 2 teaspoons of seasoning salt and then set aside.

Make the Roux: In a separate pot, make a roux by combining 3/4 cup of vegetable oil and 3/4 cup of flour. Stir constantly over medium heat until the roux turns a deep brown color.

Combine Ingredients: Add the roux to the pot with the turkey, sausage, and onions..

Prepare Turkey: Remove the boiled turkey from the pot, shred or cut the meat from the bone, discarding bones and skin. Return the turkey meat to the pot.

Add Remaining Ingredients: Add the remaining seasoning salt, garlic pepper, and seafood seasoning to the pot. Stir in sliced okra. Cover and cook on medium heat for 15-20 minutes.

Add Crab Legs: Incorporate crab legs into the pot, cover, and cook for an additional 20 minutes.

Add Shrimp: Sprinkle in garlic pepper and add the shrimp. Stir well, reduce heat to low, and cook for 10 minutes.

Rest: Turn off the heat and allow the gumbo to rest, letting the flavors meld together. Serve: Plate the gumbo with cooked rice and serve hot.