Over the years, I’ve shared many ways that our family saves money on meats  without sacrificing taste or my sons’ need to feed their carnivore selves, but one thing I have never implemented outside Thanksgiving week was to purchase turkey legs.
That is completely changing. Turkey Legs have been overlooked for too long.
My new Turkey Leg crock pot recipe addiction began when my favorite grocer’s meat man eyed me as he was closing down his department for the night. He asked if I wanted these packages. Yes, he knows my money saving nature too well, and already knew my answer. Even though I had no idea what he was holding, I said, “Of course,” and he slashed each package to only $1.
Since that evening, I’ve noticed that turkey legs are often marked down. I think it’s probably because typical consumers wonder what in the world to do with turkey legs?
Now believe me when I say you are going to want to search out inexpensive turkey legs and put them in your crock pot. What will occur is the most moist meat, and “fall off the bone” culinary delight which took you only minutes to prepare.
This is a perfect C.O.S.T (cook, once, serve twice or three times) Cooking mea l.
I made it for the first time during my Pantry Challenge  and I literally was rushing out the door in the morning and had two minutes to throw it together.
I sprinkled the turkey legs with seasoning salt, filled the slow cooker with my two packages of turkey legs, poured one cup of water in the crock pot, dumped in a can of cream of mushroom soup, a dash of Worcestershire sauce and cooked on low all day.
I came home to delicious turkey that literally was falling off the bone it was so good. It was a bit tedious to separate all the meat from the bones, but I wanted to make soup the next day, so I just dumped it all through a colander and that was a snap to do.
What I realize with this recipe is that you can experiment how ever you want. You are always guaranteed very moist meat each time, with various flavors based on what seasonings you choose.
Enjoy this incredibly inexpensive, 5 Minute Meal.
Recipe: Crock Pot Turkey Legs
Summary: Enjoy this incredibly inexpensive Crock Pot Turkey Leg Recipe. Prepared in only five minutes, it results in moist turkey legs every time.
- 4 Turkey Legs (or more. I filled my crock pot)
- Oil or butter (optional – I use olive oil)
- 3 tablespoons fresh (or dried) herbs. I use Rosemary, Basil, Oregano.
- 2 teaspoons seasoning salt or mixture of Paprika, Garlic Salt, Onion Powder
- 1/2 teaspoon pepper
- 1/2 cup water (or white wine). I use more water and wine if making soup the next day.
- Crushed garlic (2-3) cloves
- Chopped onion, carrots, celery (optional)
This is one of those recipes where anything goes. Remember, this recipe can be as simple as just sprinkling dry onion soup mix onto the turkey legs with a bit of water at the bottom, or making the flavors far more complex. Hold loosely the measurements stated, and have fun experimenting. For a Mexican flare, change up the seasonings used.You really don’t need to measure the ingredients. If I only have less than five minutes to throw dinner in the crock pot. I just dump all the above ingredients in, and let the slow cooker do its magic. If afforded additional time, then follow the following recommendation.
- Place meat rack on the bottom of the crock pot ( optional)
- Brush turkey legs lightly with oil.
- In a large skillet, add oil or butter and slightly brown the turkey legs before transferring to crock pot’s meat rack.
- Add chopped vegetables to skillet, and saute until slightly softened.
- Add cooking wine and bring to a boil. Simmer for 2-3 minutes, then add herbs and cook for less than a minute.
- Transfer skillet contents to crock pot (remember to de-glaze the pan), and add seasonings.
- Cover and cook on low for 8-10 hours or on high for approximately Crock pot temperatures vary, so it may be done sooner.
- use extra broth to make gravy and serve with rice or risotto.
C.O.S.T. Meal Ideas? Hot Turkey Sandwiches, Turkey Noodle Soup, Turkey & Cheese Tortilla Wraps
Preparation time: 5 minute(s)
Number of servings (yield): 6