Slow Cooker Turkey Legs Recipe

My new comfort recipe for sure.

DANGER! Hard to give a rating, beause the turkey turns out great, but it MAY kill your crock pot! For that reason, I'm giving it 4 stars, with a few words of caution. Although I have made this delicious recipe 3 or 4 times, last night was a REAL problem! I mistakenly turned my cooker to high, instead of low. I heard some crackles, and passed it off to the turkey skin, but later that night when I put water in the crock to soak it, I ended up with water all over the counter! Those sounds were being made by the crock as it cracked! I called the manufacturer today, and they said that no matter what the recipe says, you should at least cover the bottom of the crock with fluid. I WILL make this recipe again in the future, but will add the fluid and souble check the temperature, in case that's what caused the problem.

This was delicious. Instead of putting the foiled turkey legs in a dry cooker, I placed a cup of water in the bottom and used a trivit to put the turkey legs on, therefore ensuring the cooker had some liquid and would not be damaged. I also used all purpose seasoning which I sprinkled over the legs before wrapping in foil. I certainly will be cooking these up again. Thank you for posting.

This is the best slow cooker turkey leg recipe I have found. It is very versatile regarding spices and quantity (I made 2) and still had leftovers for salad. I did, as one reviewer suggested brown the legs before putting them in the crock pot. I still could not eat the skin but I think it retained the moisture in the legs, as they were very moist and removed the skin before serving. I would not omit this step in the future. I did put 1/4 cup water in the bottom of the cooker and put some celery sticks in there to keep the foil off the bottom of the slow cooker so it would not crack. You need some water in the bottom of your crock pot so it will not crack and you MUST, if using foil in a crock pot, use the LOW SETTING. I discarded the celery sticks when the legs were done. For 2 large legs, it took 6 hours. I also threw some carrots and onions in the foil and liked that addition. It was nice to be able to have dark meat without having to cook an entire turkey. Thanks for this recipe. .

This was amazing, I made few adjustments to start with I flash fried the legs first to lock in the flavors and seasoned it with salt, pepper, paprika, onion powder and fresh garlic. I set the crockpot to high for 2 hours and and low for 4 hours. Used the juice from foil to make mushroom and onion gravy. The meat was to die for, so tender and juicy.

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 is the BEST crock pot turkey-in-foil recipe EVER! I used my own spices & herbs (or you could marinate overnight if you choose). After rinsing the turkey I took my spices & herbs and rubbed them all over each piece, wrapped each leg (or thighs & legs we prefer dark meatbut you can use breasts as well) into a piece of foil. Fold the foil into a "pouch" and toss them into the crock pot. Cook for 8 hours on low. When it's fully cooked your dinner is ready and it is super tasty and so tender it just fell off the bone! Word of caution - be careful when opening the pouches, they can get steamy. I'll use this recipe again & again! Great for when you just feel like some turkey and it isn't the holidays (or even for the holidays if you're not cooking a whole turkey). You can also use this for cooking chicken as well. I like to 'over cook' the amount I need, let it cool, & strip it from the bone, put the meat into freezer bags and when your ready for some turkey or chicken salad, or some yummy lunch meat just thaw it out and you've got a whole bunch of really delicious versatile meat! Much cheaper than buying it packaged from the grocery store and much healthier for you and your family too! I think the key here is to experiment with a variety of spices and herbs. You can make lemon or teriyaki chicken, or BBQ'd turkey or chicken by just dribbling a little BBQ sauce onto the meat into each "pouch". There are just endless ways to spice up this delicious fast and easy meal maker!

Bought 2 packages of turkey drumsticks on sale, wondered what to do with them, and then found this recipe. It seems most reviewers made their own combinations of seasonings, so I did likewise. I used 4 kinds: poultry seasoning, onion powder, garlic salt, and cajun seasoning. I made a total of about 1/3 cup, pulled the skin down halfway, and rubbed some on the flesh, pulled the skin back into place, and rubbed more on the skin itself. As a number of reviewers recommended, a put a small amount of water in the bottom of the crockpot. After wrapping in foil, I cooked on High for about 4 hours and 1 hour on low. Family accepted very well!

Turkey legs are better with smoke flavor. I want to give 5 stars but it won't let me add the tag without a 4. If you dont' have time for smoking, which is why most people use one of these instead, add a little liquid smoke (or smoked salt if you lower the salt of other ingredients) . The tenderness is awesome but a leg should have malliard skin. To get that, Use a torch (outside) if you have one. If not, quick shot under the broiler will do the trick.

Great recipe! And this is coming from non dark meat lovers. The only thing we do different is when the turkey is done, we carefully place the legs on the George Foreman to crisp up the skin. It's wonderful.

I wanted to check this out...and by gosh it worked... Took the hind end of a turkey...seasoned, put in a carrot,celery & onion, double wrap in foil...did not tie it up...cooked for 9 hours. Pulled it out of the pot, opened foil & the dark meat people oh & Ah. Took another two (2)-- 14#ers, cut in half & joined them. the middle screamed for stuffing...put some in & tied up the bird. Cooked in a cooking bag...wow, when I learn how to down load the pictures..beyond wonderful. This recipe had me curious enough to work with, and the courage to try. So, thanks...Also, I took a bolt cutter for the leg nubs to remove the tendons after cooking...also easy.

My turkey leg was too big for my slow cooker as the leg end reached to just under the lid. However I added a bit of chicken stock to the bottom and cooked it on high for about 5 hours with the lid pushed down. I then browned it off in an 180c fan oven for 20 mins and let it rest. It was lovely, and unlike chicken no bones to worry about. Cat liked it, too. Result!

This was so Easy and Delicious!!! Seriously I did two turkey legs they came out so tender juicy and Delicious for real it was awesome!!! I put in at 7:00 a.m. they were pretty much done a little before noon. I would recommend just checking the temperature to make sure they're 165 degrees. Absolutely love will definitely make again!!!😁 👍

I always add chicken broth to the crockpot. It turns out tender every single time. I even have my mom making her Turkey legs like this.

Quick, flavorful, and satisfying.

I have just joined and as yet have not tried this recipe, but I certainly will. I think that I might put the legs on a tivet or maybe on a layer of roughly chopped onions with some liquid below. I am also wondering if I could use this same method of cooking for lamb shanks. Do any of you ladies have any ideas about that please? Smartdriva

Making this for the THIRD year in a row!! Super easy. I found I prefer substituting Onion Soup Mix for the poultry seasoning. Also, as others have warned, NEVER cook anything in a dry crock pot!!

When I make these, I use thighs only. I season with just poultry seasoning on top and bottom. I cook in crockpot on low, but find that these are best when the internal temperature is 165 degrees, which takes much less time if you only have 2 thighs in the crockpot. Check at 4 hours.

I think it's awesome. No hassle, easy to cook! !!!!

Great recipe. I make it with 2 legs. Four hours or so is more than enough cooking time.