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READY IN 7+ hrs

Slow Cooker Turkey Legs

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Read Reviews (26)

"This makes a yummy mini-Thanksgiving, which my girls and husband love! I serve this with jellied cranberry sauce, quick stuffing, and gravy." — kmdennis

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Original recipe makes 6 whole turkey legs Change Servings

6 turkey legs
3 teaspoons poultry seasoning, divided

salt and ground black pepper to taste
6 12x16-inch squares of aluminum foil

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Directions

Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.

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PREP 10 mins
COOK 7 hrs
READY IN 7 hrs 10 mins

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I believe that Allrecipes has edited my original recipe. The amount of seasoning is approximately 3 teaspoons for all 6 turkey legs--works out to approximately 1/2 teaspoon each leg. Or, use as much or as little to your liking! Sorry for the confusion--not sure why the editors changed this.

—kmdennis

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Most Helpful Critical Review

Dec 03, 2011

For those of you who are confused by the measurements for the poultry seasoning; 3 tsp = 1 TB. If you divide the 3 TB by the 6 legs, you will get 1.5 tsp per leg. Hope this helps with the confusion.

—NY2AZ

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30 Ratings

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Feb 04, 2012

I like the idea and the simplicity, but it is way too heavy on the poultry seasoning. Next time I will use about 1/2 to 3/4 teaspoon per leg. Definitely remove the skin before serving. I also plan to wrap in some cubed potatoes and carrots with each leg. 2/4/12 - Now that the recipe has been corrected this goes to 5 stars for someone who does know the difference between a tablespoon and a teaspoon.

—JVN

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Dec 14, 2011

I made this yesterday. I used 1 pkg of legs & 1 pkg of thighs. I sprayed the foil with nonstick spray. Also I sprayed the turkey pieces a little so the seasonings would stick better to the meat. I tried 4 different seasonings out of my cabinet put a different seasoning on each piece of turkey to see which one turns out the best. After removing the pieces from the slow cooker & removing the foil, the turkey fell right off the bone. The bottom of the slow cooker was full of juices from the turkey pieces. I do believe that the turkey was in the slow cooker TOO long. The skin on the turkey was almost completely gone. When the bones were removed from the turkey they looked like they were all cooked out & dry. The meat was juicy & tender. Next time I make this I'll take the turkey out when the internal temp is 170 degrees in the thickest part of a thigh. Yes, I would make this again. Tom, from Wisconsin

—Tom

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Jan 27, 2012

This was great! I didn't give it 5 stars, in case someone is looking for crispy skin. Let's put it this way: if the skin was supposed to come out crispy, mine didn't, but the meat was delicious and definitely fell off the bone. I found this to be particularly helpful with the legs, since I don't usually enjoy separating the meat from the bone and tendons. I was leery of the instruction to not add any liquid or vegetables, but they were absolutely not necessary. The recipe DID produce a lot of liquid which became very tasty gravy! I will use this recipe again whenevr I cook a whole turkey, in order to serve extra dark meat.Thanks for the recipe!

—Sue R.

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Oct 08, 2012

What a great way to cook Thanksgiving style turkey on any night of the week. I cooked 3 legs, which ranged from sorta small to pretty darn big, for 6 hours. They were all tender and moist. The skin was gross though, so you definitely want to remove it before serving these for dinner.

—JasBradley

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Dec 06, 2011

The Ingredient list calls for 3 TABLESPOONS of poultry seasoning. The Directions call for 1 1/2 TEASPOONS of poultry seasoning. Sounds great; I'll cross my fingers & give it 5 stars.

—granny

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Feb 22, 2012

This recipe was pretty good. I rated it four stars because I love turkey and it is awesome that I can skip the oven and make it in my slow cooker. Minus one star because of the nature of cooking the turkey legs for that long. The bone starts to splinter off and if you take bites you get slivers of bone in your mouth. So, when plating, cut the meat off and serve without the bone. It's disappointed because one of my favorite things about turkey legs is picking up the leg and eating it like I'm a lord in a medieval castle...lol. But, what can you do? In short, good, moist turkey that needs to be served off the bone. this is important if cooking for kids or company.

—Rachael

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Nutrition

Calories
217 kcal
11%

Carbohydrates
0.2 g
< 1%

Cholesterol
89 mg
30%

Fat
6.9 g
11%

Fiber
0 g
< 1%

Protein
36.3 g
73%

Sodium
134 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Turkey Legs

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 217
** Calories from Fat: 62

% Daily Value *
** Total Fat 6.9g 11 %
** Saturated Fat 2.1g 11 %
** Cholesterol 89mg 30 %
** Sodium 134mg 5 %
** Potassium 323mg 9 %
** Total Carbohydrates 0.2g < 1 %
** Dietary Fiber 0g < 1 %
** Protein 36.3g 73 %
** Sugars 0g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 34 %
** Thiamin 7 %
** Niacin 83 %
** Vitamin B6 27 %
** Magnesium 11 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.