"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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poultry seasoning, divided
salt and ground black pepper to taste
12x16-inch squares of aluminum foil
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.
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.
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.
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
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Turkey Legs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 217
** Calories from Fat: 62
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