Prep 5 mins
Cook 5 hrs
Turkey legs taste great prepared with the oil alone or with the oil and seasonings both. A flavorful option is to use the oil with parsley, sage, rosemary, and thyme as seasonings. You may make gravy with the drippings or use it as turkey broth in soup and other recipes. The broth is especially good in Progresso BestLife lentil soup to which you also add some leftover turkey and some turkey ham cubes. An oval slow cooker is easiest fit for turkey legs. Put an oval rack under legs and watch cooking time if you want firmer legs, often separate from broth.
- 3 turkey legs
- 1 tablespoon coconut oil, extra virgin, for 200 degree heat maximum
- 1 -2 teaspoon paprika (optional)
- 1⁄2-1 teaspoon garlic salt (optional)
- 1 teaspoon seasoning salt (optional)
- 1 1⁄2-2 tablespoons fresh herbs, mixed chopped (or to taste)
- 1 tablespoon coconut oil, extra virgin, for 200 degree heat maximum to coat inside of crockpot
- Place an oval meat rack in a slow cooker lightly coated with healthy oil for 200 degrees maximum heat.
- Brush legs lightly with 1 tbsp.liquified extra virgin oil.
- Mix seasonings together and sprinkle over turkey legs.
- Cover and cook on low 10-12 hours or until tender. Alternatively, cook on high about 5 1/2-6 hours. This recipe assumes low temperature is at least 185 degrees.
Delicious plus easy, healthy, & economical! Based on Chef#251917's recommendation I made this for Top Favorites of 2008 Game. I lined my crockpot with a slow cooker liner and sprayed the turkey legs with cooking spray and then sprinkled on the herbs. I omitted the oil which meant no broth but I had this with Sweet Potatoes in Creamy Cinnamon Sauce so did not need gravy. Our turkey legs were done in 4 hours on high. Thanks WV Mermaid for a keeper. Made for Top Favorites of 2008 tag.
Very YUMMY, tender and very easy. Made as stated using crushed garlic, dried basil & rosemary. My DH said, it was better than he used to get at a Hofbrau where he use to eat lunch. I will be making these again!
This dish is so good it has become a favorite when you want the taste of turkey but it's not time to roast the whole bird. The meat is tender and the gravy it makes is so good. I added a cut-up carrot and some diced onion to the bottom. Each time I make it I try different herbs, whatever I have handy. Definitely a keeper!