Ingredients
Scale
- 2 turkey legs (about 1.5 to 2 lbs each)
- 1/4 cup honey
- 4 cloves garlic (minced)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 cup chicken broth
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together honey, minced garlic, soy sauce, olive oil, salt, pepper, and thyme.
- Marinate the Turkey Legs: Place the turkey legs in a resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 1 hour (or overnight for best flavor).
- Transfer to Slow Cooker: Place the marinated turkey legs in the slow cooker and pour in the chicken broth.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and easily pulls away from the bone.
- Glaze: About 30 minutes before serving, baste the turkey legs with the cooking liquid to enhance the flavor.
- Serve: Once done, garnish with fresh parsley if desired and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
Nutrition
- Calories: 380 kcal
- Fat: 18g
- Carbohydrates: 20g
- Protein: 32g