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.
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
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.
Brush the turkey legs with the olive oil.
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.
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.