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Ingredients15 h 45 m servings 421 cals
Original recipe yields 4 servings (4 turkey legs)
- Mix poultry seasoning, salt, and pepper together in a bowl. Rub on turkey legs. Refrigerate, 8 hours to overnight.
- Dissolve bouillon cube in water in a bowl. Pour into the slow cooker.
- Form aluminum foil into a coil shape, at least 1 inch in height. Line it to the bottom of slow cooker. Rest the turkey legs on the aluminum foil, above the liquid.
- Cook on Low until meat starts to fall apart, about 7 1/2 hours.
Per Serving: 421 calories; 12.7 g fat; 2 g carbohydrates; 70.6 g protein; 304 mg cholesterol; 1118 mg sodium. Full nutrition