PREP TIME: 5 mins | COOK TIME: 7 hrs | TOTAL TIME: 7 hrs 5 mins | SERVINGS: 6
Enjoy a delicious dinner at home with these tender and juicy turkey legs. Fall-off-the-bone tender turkey that’s been slowly cooked in an easy homemade sauce in a crockpot. A simple and fool-proof recipe from our grandmother’s mystery cookbook!
INGREDIENTS
6 turkey legs
salt and pepper
1 c. ketchup
1/3 c. water
1/4 c. brown sugar (loosely packed)
2 tbsp prepared yellow mustard
3 tbsp vinegar
2 tsp smoked paprika (use regular paprika if you don’ have this handy)
How To Make Crock Pot Turkey Legs
Step 1: With salt and pepper, season the turkey legs, then place in the slow cooker.
Step 2: In a medium bowl, place the ketchup, water, brown sugar, mustard, vinegar, and paprika. Mix well until combined.
Step 3: Over the turkey legs, pour the sauce. Set to cook on low for about 6 to 7 hours.
NOTES:
This recipe will guarantee a tender and moist turkey meat. Although I would suggest checking the turkey legs after 6 hours of cooking time when making this for the first time to make sure that the meat is not drying out.
Insert a meat thermometer in the thickest part of the drumstick to check the doneness. Once it reached 165 degrees it’s perfect!
To get a nice brown colour and crispy skin, I highly recommend placing the turkey legs on a baking sheet after cooking in the slow cooker and broil in the oven for about 3 to 4 minutes.
Feel free to use pre-made or store-bought barbecue sauce for this recipe.
Place any leftovers along with some of the juices in a covered container and store them in the fridge for a few days.
In a covered casserole dish, place the turkey legs and reheat in a 350 degrees F oven for about 20 to 30 minutes until very warm.
You can pop the turkey legs in the microwave for about a minute or two at a time to quickly reheat until warm enough, making sure to rotate the legs in between.
NUTRITION FACTS:
Serving: 1g | Calories: 217kcal | Carbohydrates: 20g | Protein: 28g | Fat: 2g | Cholesterol: 70mg | Sodium: 691mg | Potassium: 474mg | Sugar: 17g | Vitamin A: 560IU | Vitamin C: 1.7mg | Calcium: 35mg | Iron: 1.2mg
Ingredients
- 6 turkey legs
- salt and pepper
- 1 c. ketchup
- 1/3 c. water
- 1/4 c. brown sugar (loosely packed)
- 2 tbsp prepared yellow mustard
- 3 tbsp vinegar
- 2 tsp smoked paprika (use regular paprika if you don' have this handy)
Instructions
Step 1: With salt and pepper, season the turkey legs, then place in the slow cooker.
Step 2: In a medium bowl, place the ketchup, water, brown sugar, mustard, vinegar, and paprika. Mix well until combined.
Step 3: Over the turkey legs, pour the sauce. Set to cook on low for about 6 to 7 hours.
Notes
This recipe will guarantee a tender and moist turkey meat. Although I would suggest checking the turkey legs after 6 hours of cooking time when making this for the first time to make sure that the meat is not drying out. Insert a meat thermometer in the thickest part of the drumstick to check the doneness. Once it reached 165 degrees it’s perfect! To get a nice brown colour and crispy skin, I highly recommend placing the turkey legs on a baking sheet after cooking in the slow cooker and broil in the oven for about 3 to 4 minutes. Feel free to use pre-made or store-bought barbecue sauce for this recipe. Place any leftovers along with some of the juices in a covered container and store them in the fridge for a few days. In a covered casserole dish, place the turkey legs and reheat in a 350 degrees F oven for about 20 to 30 minutes until very warm. You can pop the turkey legs in the microwave for about a minute or two at a time to quickly reheat until warm enough, making sure to rotate the legs in between.
