Prep Tips

• Use regular paprika if you don't have smoked paprika on hand.
• Every slow cooker runs a little hot or a little cool. The first time you make this, take a look at the 4 hour mark to be sure nothing is drying out.
• Short on time? Swap the homemade sauce for your own premade barbecue sauce, or a store-bought one.
• Always check doneness with a meat thermometer. It should read 165 degrees in the thickest part of the drumstick.

Variations

• Thanksgiving version: skip the sauce. Use 3 tablespoons poultry seasoning and about 1 cup chicken broth instead.
  • Rub the poultry seasoning all over the turkey legs, using more or less as you like.
  • Place the legs in the crock pot and pour in the chicken broth. The amount doesn't need to be exact.
  • Cook on low for 5-6 hours or high for 3-4 hours.

Serving Suggestions

• Want crispy skin? Slide the cooked legs onto a baking sheet and run them under the broiler for 3-5 minutes. Keep an eye on them — they go from golden to burnt fast!
• A sprig of fresh rosemary on the platter makes these look impressive with zero extra effort.
• Spoon some of the sauce from the crock pot over the legs before serving so they don't dry out on the plate.

Storage

• Refrigerate leftovers in a covered container for 3 days, along with some of the juices from the crock pot.
• Reheating in the oven works best. Put the legs and juices in a covered casserole dish at 350 degrees F until very warm, about 20-30 minutes.
• In a hurry, microwave them 1-2 minutes at a time, rotating the legs in between, until warm enough.