How To Cook Turkey Legs In Slow Cooker [GUIDE]

Turkey legs, with their rich, succulent meat and hearty flavor, are a comfort food classic that can elevate any meal. Unlike turkey breast, which can dry out quickly, turkey legs have more connective tissue and fat, making them ideal for slow cooking. The slow cooker, also known as a crockpot, is a perfect tool for preparing turkey legs because it allows the meat to cook gently over hours, resulting in tender, juicy meat that falls off the bone. Whether you’re preparing a cozy family dinner, a festive holiday meal, or simply want a hands-off cooking experience, slow-cooked turkey legs are both flavorful and convenient.

How Long To Cook Turkey Legs In Slow Cooker

Cooking time is critical to achieving the perfect balance between tenderness and flavor. Generally, turkey legs require 6-8 hours on low heat or 3-4 hours on high heat in a standard slow cooker. The exact timing can vary depending on the size of the turkey legs and the model of your slow cooker. Larger, meatier legs naturally need more time, while smaller legs may cook faster. Low and slow is usually recommended because it allows the connective tissue in the meat to break down gradually, resulting in juicy, tender turkey that practically falls off the bone. Cooking too quickly on high heat may result in slightly drier meat, so monitoring is key.

How To Tell If It Is Done

Properly cooked turkey legs should have an internal temperature of 165°F (74°C) measured with a meat thermometer inserted into the thickest part of the meat, avoiding the bone. The meat should pull away easily from the bone and feel tender when pierced with a fork. The juices should run clear, not pink. Overcooking can dry out the meat despite the slow cooker’s moist environment, so using a thermometer is the most reliable method for perfection. Visual cues like a golden-brown exterior (if seared beforehand) and the soft texture of the meat are additional indicators of doneness.

Ingredients Needed

To make flavorful slow-cooked turkey legs, you’ll need:

• Turkey legs: 2-4, depending on the size of your slow cooker
• Broth or stock: 1-2 cups (chicken or turkey stock adds depth)
• Onions: 1-2, sliced or chopped
• Garlic: 3-4 cloves, minced
• Carrots: 2-3, cut into chunks
• Celery: 2 stalks, chopped
• Herbs: Fresh or dried rosemary, thyme, sage, or bay leaves
• Salt and pepper: To taste
• Optional spices: Paprika, smoked paprika, cayenne for heat
• Optional liquid: A splash of white wine, apple cider, or soy sauce for added flavor

These ingredients create a rich, aromatic base that infuses the turkey legs as they slowly cook.

How To Cook Turkey Legs In Slow Cooker

1. Optional sear: For enhanced flavor and a more appealing color, brown the turkey legs in a skillet with a little oil over medium-high heat for 3-4 minutes per side.
2. Prepare the base: Layer onions, garlic, carrots, and celery in the bottom of the slow cooker. Add herbs and season generously with salt and pepper.
3. Add turkey legs: Place the turkey legs on top of the vegetables.
4. Add liquid: Pour the broth (and optional wine or cider) over the turkey legs, ensuring the meat is partially submerged but not completely covered.
5. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours. Check for doneness as described above.
6. Finishing touch: Once cooked, remove the turkey legs and let them rest for 5-10 minutes. You can reduce the remaining liquid on the stove to make a flavorful gravy.

When Things Go Wrong

Even in a slow cooker, things can go wrong:

• Undercooked meat: Usually due to low cooking time or large, dense turkey legs. Extend cooking time and check temperature.
• Overcooked or mushy meat: Caused by too much cooking or excessive liquid. Reduce liquid slightly next time and stick to recommended times.
• Dry meat: Rare but possible if high heat is used for too long. Slow and low is safest.
• Bland flavor: Likely due to insufficient seasoning or lack of aromatics. Marinate the turkey legs beforehand or add more herbs and spices.

Expert Tips

• Sear first: Browning the turkey legs before slow cooking adds depth and caramelized flavor.
• Layer flavors: Use onions, garlic, and aromatic vegetables underneath the meat for even flavor distribution.
• Rotate herbs: Fresh herbs can be added halfway through cooking for a brighter, fresher taste.
• Check liquid levels: The slow cooker doesn’t allow evaporation like an oven, so don’t overfill.
• Bone-in is better: Bones add flavor and help maintain moisture during long cooking times.

Can I Do This Without A Slow Cooker?

Yes. Turkey legs can be roasted in the oven at 325°F (160°C) for 1.5-2 hours, covered with foil and partially submerged in broth, or braised in a heavy pot on the stovetop for 2-3 hours over low heat. The slow cooker just simplifies the process and guarantees evenly tender meat with minimal attention.

Reheating Leftovers In Slow Cooker

To reheat leftover turkey legs:

1. Place them in the slow cooker with a small amount of broth or water to maintain moisture.
2. Cover and heat on low for 2-3 hours or high for 1-1.5 hours.

3. Check temperature before serving; it should reach at least 165°F (74°C).

   Avoid microwaving if you want to preserve tenderness and prevent the meat from drying out.

FAQs

What Is The Best Way To Prepare Turkey Legs Before Putting Them In The Slow Cooker?

Before placing turkey legs in the slow cooker, rinse them under cold water and pat them dry with paper towels. Trim excess fat or skin if desired. Optionally, season with salt, pepper, herbs, or a marinade for added flavor.

Do Turkey Legs Need To Be Browned Before Slow Cooking?

Browning turkey legs in a skillet before slow cooking is optional but recommended. It enhances flavor through the Maillard reaction and can improve the color of the meat. However, you can skip this step if you prefer a simpler method.

How Long Should Turkey Legs Be Cooked In A Slow Cooker?

Cook turkey legs on low for 6-8 hours or on high for 3-4 hours. Cooking times can vary based on the size of the legs and the slow cooker model. The meat should be tender and reach an internal temperature of 165°F (74°C).

Can I Cook Frozen Turkey Legs In A Slow Cooker?

It is not recommended to cook frozen turkey legs directly in a slow cooker, as they may remain in the temperature danger zone too long, allowing bacteria to grow. Thaw turkey legs in the refrigerator before slow cooking.

What Liquids Can I Add To A Slow Cooker For Turkey Legs?

You can add broth, water, wine, or a combination of these to keep turkey legs moist. Typically, 1/2 to 1 cup of liquid is sufficient for slow cooking, as turkey legs release their own juices during cooking.

How Can I Ensure Turkey Legs Stay Moist And Tender In A Slow Cooker?

Cook turkey legs on low heat for a longer period and avoid removing the lid frequently. Adding a small amount of liquid, using a marinade, or cooking with vegetables that release moisture can help maintain tenderness.

What Seasonings Work Best For Slow-cooked Turkey Legs?

Herbs such as rosemary, thyme, sage, and parsley pair well with turkey. Spices like paprika, garlic powder, onion powder, and black pepper enhance flavor. You can also use pre-made poultry seasoning or a marinade for more complexity.

Can I Cook Vegetables With Turkey Legs In The Slow Cooker?

Yes, root vegetables like carrots, potatoes, and onions cook well alongside turkey legs. Place harder vegetables on the bottom and turkey legs on top to ensure even cooking. Avoid overfilling the slow cooker to allow proper heat circulation.

Should I Remove The Skin From Turkey Legs Before Slow Cooking?

Leaving the skin on helps retain moisture and flavor. If you prefer less fat, you can remove it after cooking. Cooking with the skin on allows the meat to stay juicy while the skin can also provide additional flavor to the cooking liquid.

How Do I Store And Reheat Leftover Slow-cooked Turkey Legs?

Allow turkey legs to cool slightly, then store in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in a covered dish in the oven at 325°F (160°C) or gently in a microwave until heated through.