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Crockpot Turkey Legs Smothered in Herb Gravy

Crockpot turkey legs smothered in herb gravy cook low and slow until fork-tender, then are topped with a smooth gravy made from the cooking liquid. Thyme and sage add a savory finish to this comforting slow cooker dinner.
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Prep Time 15 minutes
Cook Time 8 hours 7 minutes
resting 10 minutes
Total Time 8 hours 32 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the turkey legs
  • 4 turkey legs about 4 pounds total
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, quartered
  • 4 cloves garlic smashed
  • 1 bay leaf
  • 3 cups low-sodium chicken broth divided (2 cups for the slow cooker and 1 cup for the gravy)
For the herb gravy
  • 0.33 cup unsalted butter
  • 0.33 cup all-purpose flour
  • 1 tsp dried thyme
  • 0.5 tsp dried sage

Equipment

  • 1 6-quart slow cooker
  • 1 medium saucepan

Method
 

Cook the turkey legs
  1. Season the turkey legs all over with the kosher salt and black pepper.
  2. Put the yellow onion and garlic in a 6-quart slow cooker, arrange the turkey legs on top, then add the bay leaf and 2 cups of chicken broth.
  3. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the thickest part of each leg reaches at least 165°F without touching bone and the meat is fork-tender; 175°F is ideal for tender legs.
  4. Transfer the turkey legs to a platter and tent loosely with foil.
  5. Let the turkey legs rest for 10 minutes.
  6. Strain the cooking liquid into a bowl, discard the solids, and skim off excess fat.
Make the herb gravy
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly.
  3. Whisk in the thyme and sage.
  4. Gradually whisk in the strained cooking liquid and the remaining 1 cup of chicken broth until smooth.
  5. Bring the gravy to a simmer and cook for 3 to 5 minutes, whisking often, until thickened.
  6. Spoon the herb gravy over the turkey legs to serve.

Notes

For tender legs, check the thickest part with a thermometer without touching bone. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free option, use dairy-free butter in the gravy.