Tear off pieces of aluminum foil to equal the number of turkey legs you are cooking. My large crockpot can hold 6 at a time.
Wash and dry the turkey legs. No need to pat dry--just give a little shake. Place one leg on a piece of aluminum foil. Season with salt, pepper and poultry seasoning.
Wrap and roll the leg tightly in aluminum foil. Place in crock pot with no liquids. The turkey leg will cook in the foil and be very moist without it. Continue to season and wrap each turkey leg individually.
Cook on low setting for at least 7 or 8 hours for fall-off-the-bone tenderness.
I serve this with jellied cranberry sauce, Stove Top stuffing and gravy for a quick, easy mini Thanksgiving.