Smothered Turkey

Instructions

1. 1.Prepare Seasoned Flour: Add 2 cups all-purpose flour, salt, pepper, garlic powder, onion powder, and rotisserie chicken seasoning to a gallon-sized storage bag. Shake to combine. The flour should have noticeable color from the seasonings – don’t be shy!
2. 2.Season the Turkey Legs: Clean and pat dry the turkey legs. Place them in a large bowl and drizzle with avocado oil. Rub the oil all over the legs to help the seasoning stick.
3. 3.Add Seasoning: Season 6 turkey legs with salt, pepper, garlic powder, onion powder, and rotisserie chicken seasoning. Don’t hold back – turkey is naturally bland!
4. 4.Coat with Flour: Place the seasoned turkey legs into the bag of seasoned flour. Seal the bag and shake until all legs are evenly coated. Or pour the seasoned flour on top of the turkey legs and pat the seasoned flour on. Set aside.
5. 5.Sauté Veggies: Heat 1 tablespoon of avocado oil in a large sauté pan over medium heat. Add sliced onions and 2 bell peppers, cooking until onions are translucent. Add minced garlic and sauté until fragrant. Remove everything from the pan and set aside in a bowl.
6. 6.Pan-Fry Turkey Legs: Add more avocado oil to the sauté pan – enough to cover about ¼ of the pan’s depth. Pan-fry the turkey legs on all sides until golden brown. Add oil as needed between batches.
7. 7.Layer in Slow Cooker: Place 3 pan-fried turkey legs at the bottom of your slow cooker. Top with half of the sautéed onions, bell peppers, and garlic. Add the remaining turkey legs and top with the rest of the sautéed onions, bell peppers, and garlic. Set aside.
8. 8.Make the Roux: In the same pan, heat the remaining avocado oil over medium-high heat. Once hot, whisk in the leftover seasoned flour (use it all!) until a clumpy or smooth roux forms.
9. 9.Add Broth: Slowly pour in the broth, about ¼ cup at a time, whisking constantly to avoid lumps. Continue until the mixture becomes a smooth, thick gravy.
10. 10.Add Cream & Adjust: Lower heat to medium-low. Add ½ cup heavy whipping cream and whisk until incorporated. Adjust the consistency by adding more broth (thinner) or no more (thicker).
11. 11.Taste & Season: Taste the gravy and adjust seasoning as needed. Stir in the sautéed veggies and garlic for added flavor.
12. 12.Smother the Turkey Legs: Pour the gravy mixture over the turkey legs in the slow cooker, making sure everything is well covered.
13. 13.Slow Cook: Cover and cook on low for 8–10 hours, or until the internal temperature of the turkey legs reaches 165°F. (We cook ours for 10 hours while at work – they turn out tender every time.) Be sure to mix the gravy and baste the turkey legs if any are exposed every other hour!
14. 14.Serve: Serve with your choice of sides – we recommend cornbread dressing!

Notes:

• Seasonings: Feel free to use any seasonings you like – our listed blend is just a recommendation.
• Customize it to suit your taste.
• Brining (Optional but Recommended): For even more flavor and tenderness, brine your turkey legs overnight.
• We did, and it made a big difference!
• Gravy Add-ins: For a richer gravy, consider stirring in a can of cream of chicken or cream of mushroom soup.
• Oil Choices: Any neutral oil suitable for pan frying can be used.
• We prefer avocado oil for its clean taste and low smoke point.
• Pan Selection: Make sure to use a large, deep sauté pan that can handle frying the turkey legs comfortably.
• A shallow pan may not allow for even cooking.