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Season: Mix the spices in a small bowl. Dry the turkey drumsticks with paper towels, rub them with the oil, and sprinkle them with the mixed spices. Rub them well all over. Cook: Pour the stock into the bottom of the slow cooker and place drumsticks over it (1). Slow-cook the turkey legs for 3-4 hours on high or 6-7 hours on low (2).
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To make the slow-cooked turkey leg: Preheat your oven to 370°F (190°C). Season turkey leg with salt and pepper. Heat a heavy-bottomed, oven-proof casserole with oil over high heat, brown the leg for 3 minutes on each side. Then add onions, garlic, Sriracha, honey, and thyme; cook for 2 minutes stirring gently, and deglaze with chicken stock.
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1/4 teaspoon of black pepper. 1. In a large bowl, combine the water, chicken broth, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper. 2. Add the turkey thighs to the bowl and stir to coat. 3. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. 2.
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Instructions. Season the turkey legs with salt and pepper and place in the slow cooker. Combine the ketchup, water, brown sugar, mustard, vinegar, and paprika in a medium bowl and mix well. Pour the sauce over the turkey legs, and cook on low for 5-6 hours or high for 3-4 hours.
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In a small bowl, combine the water, salt, pepper, garlic powder, and onion powder. Pour the mixture over the turkey legs. 4. Cover the crock pot and cook on low for 8-10 hours, or until the turkey legs are cooked through. 5. Remove the turkey legs from the crock pot and let them rest for 5-10 minutes before serving.
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In a large skillet, over medium-high heat, add the oil. When oil is hot and shimmering, place legs in skillet skin-side down and cook, without moving, until skin is deeply golden brown, about 6 to 8 minutes. Flip legs and cook until the second side is browned, about 3 to 5 minutes. Remove from heat. Place the browned turkey in slow cooker and.
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Instructions. 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.
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Instructions. Pat the turkey legs wings dry and rub both sides with olive oil. Sprinkle the spices throughout. Rub the spices into both sides of the wings. Ensure the spices completely cover both sides of the drumsticks. Add more spices if necessary. Pour the broth into the bottom of the slow cooker.
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directions. 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.
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Sprinkle the spices throughout. Rub the spices into both sides of the legs. Ensure the spices completely cover both sides of the drumsticks. Add more spices if necessary. Pour the broth into the bottom of the slow cooker. Place the seasoned turkey legs over the broth. Cook on High for 3-4 hours or on low for 6-8 hours.
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Step 6. Serve the turkey with the vegetables. Spoon some of the onions and sauce over the meat and garnish with parsley if desired. Season to taste with salt and pepper. Share on Facebook. Share on Twitter. Share on Pinterest. Made with: Turkey Drumsticks.
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Add a handful of soaked wood chips to the pouch. Poke a few holes in the pouch to allow the smoke to escape. Place the smoking pouch on top of or alongside the turkey legs in the slow cooker. The wood chips will slowly release smoke as they heat up, infusing the turkey legs with a delicious smoky flavor.
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Pour the chicken broth into the slow cooker, making sure it reaches about halfway up the turkey legs. This liquid will keep the meat moist during the slow cooking process. Cover the slow cooker and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. This slow and steady cooking method will result in tender, fall-off-the-bone.
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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.
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Place any leftovers along with some of the juices in a covered container and store them in the fridge for a few days. In a covered casserole dish, place the turkey legs and reheat in a 350 degrees F oven for about 20 to 30 minutes until very warm.
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Place wrapped legs into a slow cooker with no liquid or other ingredients. Cover and cook on Low until meat is no longer pink at the bone and the juices run clear, 7 to 8 hours. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and let sit for 10 to 15 minutes.
