I love Thai food and I love Disneyland. I was inspired to cook turkey legs after looking at some old pictures of me at Disneyland. The huge turkey legs that they sells are an absolute must for me whenever I visit the park. I can never find a turkey leg that replicates the size at my local grocery but that’s okay I can never finish the entire thing by myself anyway (I usually share with my husband or whoever I’m at the park with). My local Sprouts almost always has turkey legs. Because of them being readily available, I have come to love cooking turkey legs…in the slow cooker of course. Dark meat poultry in general is a good cut for a slow cooker. The method of slow cooking tenderizes the even toughest, which is usually dark meat poultry.
This recipe is another one that was easy to keep to 5-ingredients or less. Mainly because of the use of a lemon-garlic seasoning. Both lemon and garlic are commonly used in Thai cooking. By combining the essences in 2 seasoning, it allows for other ingredients like fresh cilantro. As usual, I encourage you to find and buy a good lemon-garlic seasoning. In this case I used Caribeque’s lemon-garlic seasoning. It’s one of my all-time favorite ‘bought’ seasonings. If you don’t have a favorite to use, you can do a little bit of Google research and find a homemade recipe:-) You can easily substitute chicken breasts or this or even pork for turkey legs.
- 1-1.5 lbs large turkey legs
- 15 ounces light coconut milk
- 1½ tsp lemon garlic seasoning
- ¼ cup fresh cilantro
- 1 lime, cut in half
- 1 tsp ghee
- Heat ghee in skillet over medium heat.
- Add turkey legs and brown on each side.
- Pour coconut milk into the bottom of the slow cooker.
- Add lemon garlic seasoning and juice from half of the lime.
- With the other half of the lime, slice it in half and add to the slow cooker.
- Stir to mix well.
- Add turkey legs.
- Cook HIGH 3-4 hours or LOW 6-7.