Ingredients:

  • 4 large turkey legs (about 2 kg / 4.5 lb)
  • 1 tablespoon olive oil (15 ml)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon paprika (2 g)
  • 1 cup chicken broth (240 ml)
  • ½ cup apple cider (120 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 2 carrots, chopped
  • 2 potatoes, diced
  • 1 onion, sliced

Instructions:

  1. Pat the turkey legs dry with a paper towel and rub olive oil over the legs. Season with salt, pepper, garlic powder, onion powder, thyme, and paprika.
  2. If using, layer chopped carrots, potatoes, and onion in the bottom of the crock pot.
  3. Place seasoned turkey legs on top of the vegetable layer (or directly in the pot if not using veggies).
  4. In a separate bowl, whisk together chicken broth, apple cider, and Worcestershire sauce.
  5. Pour the liquid mixture over the turkey legs. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  6. Check for doneness; the turkey legs are done when the meat is tender and an internal thermometer reads 165°F (75°C).
  7. Carefully remove the turkey legs from the pot and serve with the cooked vegetables and broth as desired.