Turkey Leg Pot Roast for Slow Cooker
Indulge in the rich and savory flavors of this effortless Turkey Leg Pot Roast for Slow Cooker—the ultimate comfort food for hearty appetites. Tender, fall-off-the-bone turkey legs are slow-cooked to perfection atop a bed of flavorful vegetables, including onions, carrots, celery, and baby potatoes, infused with the aromatic essence of thyme, rosemary, and a touch of bay leaf. A simple yet robust broth made with chicken stock, Worcestershire sauce, and tomato paste melds together into a rich sauce, making every bite irresistibly succulent. Perfectly suited for busy weeknights or relaxed weekend dinners, this one-pot wonder takes just 20 minutes of prep time before the slow cooker works its magic. Pair it with the optional gravy for a meal that’s delightfully cozy and full of home-cooked goodness. This recipe is ideal for those seeking a fuss-free, wholesome dish that delivers big on flavor with little effort!
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Recipe Information
Ingredients
- 2 pieces Turkey legs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Thyme (dried)
- 1 teaspoon Rosemary (dried)
- 1 large Onion
- 3 medium Carrots
- 2 stalks Celery stalks
- 500 grams Baby potatoes
- 2 cups Chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Tomato paste
- 1 piece Bay leaf
Instructions
Season the turkey legs with salt, black pepper, garlic powder, thyme, and rosemary. Rub the spices into the surface of the meat.
Heat olive oil in a large skillet over medium-high heat. Sear the turkey legs on each side for 3-4 minutes until they are browned all over. This step is optional but adds dimension to the flavor.
Peel and chop the onion into large chunks. Cut the carrots and celery into 2-inch pieces and halve the baby potatoes.
Layer the chopped onions, carrots, celery, and baby potatoes at the bottom of the slow cooker to form a vegetable base.
Place the seared turkey legs on top of the vegetables in the slow cooker.
In a small bowl, whisk together chicken broth, Worcestershire sauce, and tomato paste. Pour this mixture over the turkey legs and vegetables.
Add a bay leaf to the slow cooker for extra flavor.
Cover the slow cooker with the lid and set it to low heat. Cook for 6 hours, or until the turkey legs are tender and the meat easily falls off the bone.
Once cooked, remove the turkey legs and vegetables from the slow cooker and set them aside. Discard the bay leaf.
Optional: To thicken the liquid in the slow cooker into a gravy, transfer it to a pot and simmer over medium heat. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry, then stir it into the simmering liquid until thickened.
Serve the turkey legs with the roasted vegetables and gravy on the side. Enjoy your hearty meal!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 142.6 g | 52% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 28.4 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4796 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
