Crockpot Turkey Legs with Braised Cabbage

Crockpot Turkey Legs with Braised Cabbage

Crockpot Turkey Legs with Braised Cabbage

Y’all…this recipe is so easy, it will literally take me longer to type it up for you then it did to make it! Hooray! It was also really good.

2-4 Turkey Legs (you could totally use chicken thighs or drums with success, I think.)
Rib Rub – approximately 1/3-1/2 cup
1/2 large head of cabbage, or a whole small one.
8-10 Roma Tomatoes (mine were frozen from Green Mountain Girls Farm)
4 Tbsp lard, butter or bacon fat

Clean and chunk up the cabbage into wedges, my small head made 7 chunks. Place cabbage in the bottom of the slow cooker. Smear about 1/2 Tbsp of {lard, butter or bacon fat} into the cut side of the cabbage, so that as it melts its gets all down in the nooks and crannies. Put your tomatoes on top of the cabbage and then sprinkle 3 Tbsp of Rib Rub over the veggies.

Pull the skin back from your turkey legs, but leave it attached. Rub approximately 1 Tbsp on each leg, then fold the skin back up and rub any remaining rub on the outside of the skin.

Lay turkey legs on top of the veggies and let the slow cooker do it’s thing on high for 5 hours, or low for 8-10.

Two turkey legs made 3 good sized portions, or would probably feed a family of 4 if you supplemented the cabbage and turkey with an additional veggie or a small side salad. Yum!

*We didn’t bother with broil these for a few minutes and opted to just remove the skin and bake it at a later time, but if you wanted crispy skin you could totally do that in about 8 minutes, just make sure to rotate it as it broils…
*After pulling out the remaining cabbage, tomatoes and meat with a slotted spoon, I put my bones back in, along with some other bones from the freezer and filled up the crockpot with water and a couple tablespoons of apple cider vinegar to make some of the best soup stock we’ve ever had. Just let it stay in the crockpot on a slow simmer (this is high for me) for 24-36 hours, strain and use anywhere you would use boxed or bottled stock. It freezes nicely in freezer bags, just measure the amount that you usually use and then freeze flat to save space. Easy peasy.


Easy Turkey Rub & Fail Proof Moist Turkey (gluten free)

For a 12 – 14 pound turkey…rub it down right before you roast it, almost as good as a 3 day brine and WAY easier!

1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg

How I cook my turkeys…
Rub the dry rub under the skin all over the turkey (don’t waste a lot on the back). Put any extra in the cavity.

Place breast side up in the roasting pan. It doesn’t hurt to put a few carrots and some celery in the bottom of the pan for the gravy…

Cover the skin with 5-6 pieces of bacon.

Roast, uncovered at 425 degrees for 30 – 45 minutes, or until the bacon is pretty crispy.

Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird – it will spill out, that’s ok.

Cover with foil, or a lid, if your roasting pan has one.  You want a tight seal…

Return to the oven, lower the temperature to 325 and cook for approximately 2.5 – 3 hours, depending on the size of your bird.  Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so…DELICIOUS and so easy!