Slow Cooker Turkey Legs
Make juicy slow cooker turkey legs with this easy recipe. Dry brined turkey drumsticks or thighs are wrapped in foil and cooked until tender, then finished under the broiler for crispy skin.
Servings: 4 - 6
Calories: 1068kcal
Ingredients
- 1 tbsp salt
- 1 tbsp brown sugar
- 2 tsp dried thyme
- 2 tsp poultry seasoning (optional)
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Aleppo pepper (optional)
- 2 tsp sweet paprika
- 2 tsp all-purpose Sazón or Adobo seasoning (optional)
- 4 large turkey drumsticks
- 1 cup (250ml) chicken broth or water
- 2 tbsp olive oil or melted butter
Instructions
Dry brine the turkey
- Pat the turkey legs dry using paper towels. Mix the salt, herbs and seasoning and rub all over the turkey, getting into every nook. Place the turkey legs on a platter and refrigerate for 4 hours or ideally overnight, uncovered.1 tbsp salt, 1 tbsp brown sugar, 2 tsp dried thyme, 2 tsp poultry seasoning, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp Aleppo pepper, 2 tsp sweet paprika, 2 tsp all-purpose Sazón, 4 large turkey drumsticks
Slow cook
- Bring the turkey to room temperature for about 30 minutes. Wrap each drumstick tightly in foil, sealing the edges well so the juices stay inside.
- USING AN OLDER CROCKPOT? Add a cup of chicken broth or water to the slow cooker and place the foil-wrapped turkey legs on a trivet above the liquid (they should not be submerged). Ceramic inserts can crack if used without any liquid.1 cup (250ml) chicken broth
- Arrange the foil parcels in the slow cooker in a single layer and cook on the LOW setting for 8 hours.
- Check the internal temperature in the thickest part of the leg registers at least 165°F (74°C) – dark meat can be cooked to 175-180°F (79-82°C) for maximum tenderness. The juices should run clear if you cut into the turkey and the meat should be starting to fall off the bone.
Rest and crisp up the skin
- Remove the turkey from the slow cooker and rest for 15 minutes. Carefully unwrap the turkey legs, saving any juices.
- Place on a baking sheet, brush with a little oil or butter and broil for a few minutes until the skin is crisp.2 tbsp olive oil
Nutrition
Calories: 1068kcal | Carbohydrates: 11g | Protein: 135g | Fat: 52g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 18g | Cholesterol: 481mg | Sodium: 2287mg | Potassium: 2012mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 14mg
