These turkey legs are slow cooked in the crock-pot with Thai flavors. The 5-ingredients includes light coconut milk, cilantro, and lemon-garlic seasoning.
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. 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. 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, can use this which is both whole30 & paleo:
- 2 medium-size turkey legs (approx 1–2 lbs total)
- 15 ounces coconut milk
- 2 1/2 tsp lemon garlic seasoning
- 1/4 cup fresh cilantro
- 1 lime, cut in half
- 1 tsp ghee or oil (optional)
Optional step: heat oil or ghee in skillet over medium heat. Add turkey legs and brown a few minutes 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.
I chose to brown my turkey legs in ghee first but it’s not a necessary step.