Slow Cooker Turkey Legs (with Gravy)
These fall-off-the-bone slow cooker turkey legs are perfect for the holiday season. Serve the crock pot turkey drumsticks with a smooth gravy made with pan juices.
Servings: 4
Calories: 699kcal
Equipment
- Slow cooker (Crock pot)
Ingredients
- 2 turkey legs (drumsticks) large, Note 1
- 2 tablespoons olive oil
- 1 ½ teaspoon fine sea salt Note 2
- ¼ teaspoon ground black pepper
- 1 teaspoon sweet paprika powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano or thyme
- ¼ teaspoon red pepper flakes
- 1 cup chicken stock low sodium, Note 3
Gravy:
- 2 cups Pan juices + more chicken stock if required to have this amount 500 ml
- 2 tablespoons butter 30 g/ 1 oz
- 4 tablespoons all-purpose flour 30 g/ 1 oz
- fine sea salt and black pepper to taste
Instructions
Turkey legs:
- Mix the spices in a small bowl.
- Dry the turkey drumsticks with paper towels and rub them with the oil.
- Season: Rub them with the seasoning all over, trying to get under the skin when possible (where the skin is already loose).
- Assemble: Pour the stock into the slow cooker. Place the legs in the slow cooker as well.
- Slow-cook the turkey legs for 3-4 hours on high or 6-7 hours on low. Check the internal temperature with an instant-read thermometer; it should be 165°F/ 74°C.
- Broil: Preheat the broiler. Line a baking sheet with aluminum foil. Place the turkey legs on the baking sheet and broil them on each side for 3-4 minutes. Keep an eye on them; they should get golden brown and crispy but not burn.
- Rest for 10-15 minutes, loosely covered with aluminum foil to help keep them warm. Make the gravy while the legs rest.
Gravy:
- Measure the liquid from the slow cooker in a measuring jug. Top with chicken stock (if necessary) to have 2 cups/ 500 ml.
- Melt the butter in a small pan. Add the flour and stir on medium heat for about one minute until the flour is golden (not brown).
- Slowly pour the stock into the flour mixture whisking continuously to avoid clumps.
- Simmer gravy until thicker; it will happen pretty fast. Adjust the taste with salt and pepper if necessary.
Notes
- My turkey legs were large, one weighing about 1.2 lb/ 550 g. If you have smaller drumsticks (½ - ¾ lb/ 220 – 350 g), you will need one per person.
- You can substitute all the spices with the poultry (chicken) seasoning of your choice. Check if the mixture contains salt and adjust the amount you use accordingly. If the mix contains salt, sprinkle the legs only lightly with salt before rubbing them with the seasoning. If it has no salt, use 1 ½ teaspoons fine sea salt (or Kosher) to season the meat.
- Preferably low sodium to avoid gravy that’s too salty. Turkey stock or turkey bone broth is excellent as well.
Nutrition
Serving: 1/2 leg | Calories: 699kcal | Carbohydrates: 13g | Protein: 72g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 261mg | Sodium: 1445mg | Potassium: 1151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 481IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 7mg