Ingredients:

  • 2 large Whole Turkey Legs (bone-in, skin-on)
  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Freshly Ground Black Pepper
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 2 Tbsp Olive Oil or Neutral Cooking Oil (For searing)
  • 1 large Yellow Onion, roughly chopped
  • 6 large Garlic Cloves, whole or roughly smashed
  • 2 Bay Leaves
  • 1 cup Chicken Stock (low sodium)
  • 1/2 cup Liquid Honey (runny)
  • 2 Tbsp Soy Sauce (or Worcestershire Sauce)
  • 1 Tbsp Apple Cider Vinegar (ACV)
  • 1 tsp Dijon Mustard
  • 1 tsp Cornstarch (Cornflour)
  • 1/4 cup Reserved Cooking Liquid (skimmed of excess fat)

Instructions:

  1. Prepare the Turkey: Pat the turkey legs thoroughly dry with paper towels. This is vital for achieving a good sear later.
  2. Make the Rub: In a small bowl, combine the salt, pepper, smoked paprika, dried thyme, and dried rosemary. Rub the mixture generously all over the turkey legs, ensuring they are evenly coated.
  3. Sear: Heat the oil in a large skillet over high heat until shimmering. Carefully place the turkey legs skin-side down and sear for 3–4 minutes until deeply golden brown and crispy. Flip and sear the other side for 1–2 minutes. Do not skip this step.
  4. Build the Base: Place the chopped onion, smashed garlic cloves, and bay leaves into the bottom of the slow cooker insert. Pour the chicken stock over the aromatics.
  5. Load and Cook: Carefully place the seared turkey legs on top of the onions and liquid. Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the meat is fork-tender (internal temperature 195–205°F).
  6. Remove Liquid and Prep Glaze: Once cooked, carefully lift the turkey legs out and place them on a foil-lined baking sheet. Ladle 1/4 cup (60 ml) of the cooking liquid (skimmed of excess fat) into a small saucepan. Discard remaining liquid.
  7. Combine and Thicken Glaze: In a small cup, whisk together the cornstarch with 1 tablespoon of cold water until smooth. Add the honey, soy sauce, ACV, and Dijon mustard to the saucepan. Bring to a gentle simmer, then stir in the cornstarch slurry and whisk continuously for about 30 seconds until the glaze thickens into a glossy, syrup-like consistency. Remove from heat.
  8. Glaze and Rest: Brush the turkey legs generously with half of the prepared honey glaze. Allow the legs to rest for 5 minutes.
  9. Caramelisation and Serving: Preheat the oven grill (broiler) to high. Place the baking sheet with the turkey legs under the grill for 3–5 minutes, watching carefully until the glaze is bubbling, caramelised, and slightly sticky. Remove the legs, brush with the remaining glaze, and serve immediately.