It doesn’t have to be Thanksgiving to appreciate this easy turkey legs recipe. Make these rotisserie seasoned legs in your slow cooker or Instant Pot.
Updated 2019 with Instant Pot instructions
I recently went to Disneyland with my friend and her daughter. While I didn’t get one this time, usually the highlight of my trip to Disney is eating one of their big old turkey legs. If you don’t know what I’m talking about then you are missing out and you can Google it. There are a lot of copy-cat recipes out there for Disneyland’s turkey leg recipe…this is not one of them. I was just inspired to make turkey legs.
My local grocery store almost always has turkey legs. Because of them being readily available, I have come to love cooking turkey legs. Turkey legs are a good choice for the slow cooking. Dark meat poultry in general is a good cut for a slow cooker or electric pressure cooker (Instant Pot). The method of slow cooking tenderizes the even toughest cut of poultry like turkey legs. I don’t expect you to find turkey legs the size of the ones they serve at Disneyland. I used 4 turkey legs that were approximately 1/2 pound each. If you can’t find turkey legs, you can substitute your favorite cut of chicken instead. I suggest using bone-in chicken so they’re no change to the cook time. I usually crumble up a couple of balls of aluminum foil and put the legs on top of the balls. This is optional; the turkey legs can go directly in the bottom of the slow cooker OR you can use a trivet. All the aluminum balls or trivet does is allow the grease to drip off the turkey legs while they cook.
Other turkey recipes you might enjoy:
THE HOMEMADE ROTISSERIE SEASONING
Of course you can always use your preferred seasoning for this whole chicken recipe. But if you’re looking for homemade rotisserie seasoning, below is my homemade blend. This is enough for up to a 4 pounds of turkey legs without having to make any adjustments to the measurements. Anything larger you might want to use more seasonings.
BROIL THE SKIN
After this is done cooking, I like to broil the turkey legs in the oven to crisp the skin. This is an optional but recommended step. If you choose to do this, use tongs to remove the turkey legs from the slow cooker or pressure cooker because they will be hot. The meat will also be very tender. My legs usually fall apart a bit when I take them out.
I added ghee to my turkey legs to make this not just low-carb but keto as well. This too is optional.
- 4 medium size turkey legs (approx 2–3 lbs total)
- 2 tbsp oil of your choice
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp ghee (optional)
- 1 cup water (for pressure cooker)
- Mix seasonings together in a small bowl. Rub oil evenly over each turkey legs and rub mixture generously on each turkey leg.
- Add turkey legs to the bottom of the slow cooker. If using ghee, add evenly on top of each leg.
- Cook HIGH 3-4 hours or LOW 6-8.
- Pour water into the bottom of the pressure cooker. Add turkey legs on top.
- Close lid and seal valve. Set high pressure and cook for 25 minutes (make sure internal temperature for the turkey is 165° Fahrenheit). Natural release 10 minutes then quick release remaining pressure.
Optional but recommended step for both slow cooker & electric pressure cooker: Use tongs (the turkey legs will be hot) and remove them from the appliance. Place the turkey legs on a baking sheet and BROIL them in the oven for approximately 3-5 minutes to crisp the skin.
Nutritional value calculated using the ghee
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