With our Crockpot Duck Confit working out really well and our glut of Turkey Meat from our post-Thanksgiving sale last year, we figured we’d give Turkey Legs the Confit treatment. The end result was a turkey leg with crispy golden skin and meat that fell right off the bones (which was a pleasant surprise given how many little bones there are in a turkey leg). It’s got to be the easiest way we’ve cooked turkey yet, and while it takes a little longer than roasting, it’s worth the wait!
We served our turkey legs with Acorn and Black Chanterelle Stuffing, a spinach side salad, and a mound of black olives. The black olives idea came from a silent reminiscence of Thanksgivings as a kid when I was the only person at the kid’s table who liked olives and always got the whole bowl.
Time: 6 Hours
Ingredients:
- Turkey Leg(s)
- Rosemary
- Sage
- Parsley
- Thyme (if you want to sing some Simon and Garfunkel as you cook)
- Salt
Method:
- Pat your turkey legs dry, and place them skin side up in your crockpot/slow cooker.
- Sprinkle on your seasoning.
- Cover, set the heat to low, and cook for 5 hours.
- Near the end of your slow cooker time, heat your oven to 375 degrees F, and line a baking sheet with some foil. Give the foil a quick oil spray.
- Place your cooked turkey legs onto your baking sheet, and stash in the oven for 15-20 minutes to crisp your skin and turn it a tantalizing golden brown.
- Plate, devour, and enjoy!
