Reviewed: Apr. 1, 2012

Wow! First time ever making turkey. I was always too afraid it being bland and tough. But my turkey legs came out so flavorful (next time I will use a tad bit more salt). They were falling off the bone. My husband first words was WOW! Great recipe! Thanks for sharing!

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Reviewer:

Tpring

Reviewed: 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.

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Reviewer:

Rachael

Reviewed: Feb. 4, 2012

It's a good recipe, but don't tell me the picture matches the recipe.It doesn't.

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2 users found this review helpful

Reviewer:

BILL556

Reviewed: 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!

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6 users found this review helpful

Reviewer:

Sue R.

Reviewed: Jan. 15, 2012

This was good. I just eyeballed the seasonings and made sure the turkey legs were well coated. I sprinkled with poultry seasoning, garlic salt, pepper and some Tony Chacheres Creole Seasoning (which is really good to use in place of salt as it gives a lot of flavor). Wrapped in foil and put them in the crock pot for about 5 hours. They were falling off the bone. I liked having them wrapped in foil because it made for easy transfer and cleanup.

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3 users found this review helpful

Reviewer:

Lizzi

Cooking Level: Intermediate

Reviewed: Dec. 16, 2011

Don't you people know the difference between a Tablespoon and a teaspoon. Even the person that entered this wonderful recipe does not know the difference. Maybe to eliminate situations with measurements, and educate the cooks, at the same time - ALLRECIPES would put out a chart and make it very available and easy to use for all.Thank you, Thank you ALLRECIPES for all the wonderful recipes that you have offered us.

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3 users found this review helpful

Reviewer:

Brent BeSaw

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Scottsbluff, Nebraska, USA

Living In: Ensenada, Baja California, Mexico

Reviewed: Dec. 13, 2011

Very good. Great for turkey pieces. We like turkey year 'round, and this recipe will be adapted to a dry barbecue rub this summer. I love crock-pot recipes. When it comes to seasonings, always use your own judgement.

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Reviewer:

family-cook

Cooking Level: Expert

Home Town: Lufkin, Texas, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Dec. 10, 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

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Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Reviewed: Dec. 7, 2011

#3 on slow cooker at least

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Reviewer:

Cory

Reviewed: Dec. 5, 2011

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.

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57 users found this review helpful