Ingredients:

  • 2-4 Turkey Legs (approximately 1-1.5 lbs/ 450-680g each)
  • 1 tbsp Olive Oil (15 ml)
  • 1 tsp Smoked Paprika (5 ml)
  • 1 tsp Garlic Powder (5 ml)
  • 1/2 tsp Onion Powder (2.5 ml)
  • 1/2 tsp Dried Thyme (2.5 ml)
  • 1/4 tsp Cayenne Pepper (optional, 1.25 ml)
  • Salt and Black Pepper to taste
  • 1 cup Chicken Broth (240 ml)
  • 1/4 cup Honey (60 ml)
  • 2 tbsp Soy Sauce (30 ml)
  • 2 cloves Garlic, minced (approximately 2 tsp)
  • 1 tbsp Apple Cider Vinegar (15 ml)
  • 1 tsp Sesame Oil (5 ml)
  • 1/2 tsp Red Pepper Flakes (optional, 2.5 ml)

Instructions:

  1. Pat the turkey legs dry with paper towels.
  2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and black pepper. Rub the mixture all over the turkey legs.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the turkey legs on all sides until browned, about 2-3 minutes per side.
  4. Place the seared (or unseared) turkey legs in the slow cooker. Pour the chicken broth over the turkey legs.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the turkey legs are very tender and the meat is easily falling off the bone. The internal temperature should reach 165°F (74°C).
  6. While the turkey legs are cooking, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, sesame oil, and red pepper flakes (if using) in a small saucepan. Alternatively, microwave the mixture in a microwave-safe bowl for 30 seconds, then stir to dissolve the honey.
  7. In the last 30 minutes of cooking, remove the turkey legs from the slow cooker (carefully!).
  8. Set the oven to broil (grill) and place the turkey legs on a baking sheet covered with foil. Brush generously with the honey garlic glaze. Broil (grill) for 5-7 minutes, or until the glaze is bubbly and slightly caramelized, keeping a close eye to prevent burning.
  9. Let the turkey legs rest for 10 minutes before serving.