Source:  Virginian-Pilot, 11/14/12

Maybe you’re planning a small Thanksgiving dinner.  Or maybe your turkey’s two legs just aren’t enough for your family and you want extras.  Maybe you soimply want a taste of Thanksgiving in spring or summer.  Whatever your reason for doing so, preparing turkey legs in the slow cooker takes little effort and results in fall-off-the-bone goodness.

–Jonnie Downing

Serves: 4-6


4-6 turkey legs, skin removed

2 Tbsp. olive oil

1 Tbsp. dried rosemary

1 Tbsp. dried oregano

1 Tbsp. dried thyme

2 tsp. seasoning mixture of equal parts paprika, onion powder, and salt

1/2 cup chicken broth

1/2 tsp. black pepper


  1. Spray your slow cooker’s meat rack with cooking spray.  If you don’t have a rack for your slow cooker, improvise with a rack that fits, or use aluminum foil.

  2. Brush the turkey legs with the olive oil.

  3. In a small bowl, mix together the rosemary, oregano, and thyme.  Rub half the herb and seasoning mixtures on the turkey legs and brown each side ever so slightly in a skillet over medium-high heat.  transfer the turkey legs to the slow cooker.

  4. Add the broth and the remaining herb and seasoning mixtures, and the black pepper.  Cover and cook on low for 8 to 9 hours or longer, depending on the size and number of legs.  (If you’re cooking 6 large legs, they may take 10 hours to cook through.)  You’ll know they’re ready when the meat pretty much fall off the bone.