Crock Pot Turkey Legs And Thighs Recipes

SLOW-COOKER TURKEY THIGHS WITH HERB GRAVY

Steps:

• Heat the oil in a large nonstick skillet over medium-high. Sprinkle the turkey with the pepper and 3/4 teaspoon of the salt. Cook the turkey in the skillet in batches, turning once, until well browned, about 4 minutes per side. Transfer the turkey to a 5- to 6-quart slow cooker. (Do not wipe the skillet clean.)
• Add the shallots, garlic, and 1 tablespoon of the thyme to the skillet; cook over medium-high, stirring constantly, 30 seconds. Add the stock to the skillet; bring to a boil, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the stock mixture to the slow cooker. Cover and cook on LOW until the turkey is very tender and falling off the bones, about 4 hours and 30 minutes. Transfer the turkey from the slow cooker to a cutting board, and remove the meat from the bones, discarding the bones. Place the turkey on a serving platter, and cover with aluminum foil to keep warm.
• Pour the cooking liquid from the slow cooker through a wire-mesh strainer into a 2-quart saucepan, discarding the solids. Stir together the flour and butter in a small bowl to form a smooth paste; gradually whisk the flour mixture into the cooking liquid in the saucepan. Bring to a boil over medium-high, whisking constantly; boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat, and whisk in the parsley and remaining 1 tablespoon thyme and 1/4 teaspoon salt. Serve the turkey with the gravy.

CROCK POT TURKEY LEGS

Steps:

• In a large stock pot dissolve salt and sugar in warm water.
• Add soy and Worchestershire sauces along with celery seed and Country French herb mix.
• Place thawed turkey legs in pot and cover with water.
• Refrigerate for 24 hours.
• After brining, remove turkey from brine and rinse off with water.
• Place turkey legs in slow cooker and cook on low until internal temperature reaches 170 degrees (about 6-8 hours on low).
• Optional step: For those that want to eat the legs with skin-on, you may want to place your legs on a cookie sheet and place under a broiler for a few minutes, watching very closely and rotating as necessary to brown up the skin.
• Serve and enjoy!

SLOW-COOKER TURKEY THIGHS

Steps:

• Eight to 12 hours before cooking, put all except Gravy ingredients in a 3 1/2-qt or larger slow-cooker. Cover and refrigerate.
• Cook on high 4 to 5 hours or on low 8 to 10 hours until turkey is tender.
• Remove turkey thighs to cutting board and cover loosely with foil.
• Gravy: Set cooker to high and cover. Whisk flour and water until well blended. Whisk into liquid in cooker. Cover and cook, stirring once, 15 minutes or until thickened.

TURKEY DRUMSTICKS IN THE CROCK POT

Steps:

• Place turkey legs in Crock pot. Sprinkle with onion soup mix. Add 1/4 cup water.
• Cook on low 9-10 hours until done.
• Juice can be thickened with flour or cornstarch for gravy.

HONEY-GARLIC SLOW COOKER CHICKEN THIGHS

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

CROCK-POT TURKEY LEGS RECIPE

Steps:

• In a small mixing bowl, combine together the basil, rosemary, tarragon and thyme, crushing the herbs with your fingers to help release their flavors.
• Rub about 1/2 teaspoon of olive oil over each of the 4 turkey legs, then rub the spice mixture into the turkey meat all over.
• Cover and cook on LOW for 8 hours or until they are fully cooked and tender.
• Serve and enjoy!

CROCK POT TURKEY THIGHS WITH WHITE WINE AND GARLIC

Steps:

• Serve the turkey with the juices. Enjoy.

SAGE TURKEY THIGHS

Steps:

• In a 3-qt. slow cooker, combine the carrots, onion, water, garlic and 1 teaspoon sage. Top with turkey. Sprinkle with remaining sage. Cover and cook on low for 6-8 hours or until a thermometer reads 170°-175°., Remove turkey to a serving platter; keep warm. Strain broth, reserving vegetables. Skim fat from cooking juices; transfer to a small saucepan. , Place vegetables in a food processor; cover and process until smooth. Add to cooking juices. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Add salt, pepper and, if desired, browning sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

SLOW COOKER TURKEY LEGS

Steps:

• Wash the turkey legs, and shake off excess moisture. Sprinkle each turkey leg with about 1/2 teaspoon of poultry seasoning, salt, and black pepper to taste. Wrap the leg tightly in aluminum foil. Repeat with remaining legs.
• Place the wrapped turkey legs into a slow cooker with no liquids or other ingredients. Set the cooker to Low, and cook until the meat is very tender, 7 to 8 hours.