Ingredients:

  • 4 large turkey legs (approx. 3.5 lbs total)
  • 250 ml low-sodium chicken broth
  • 10 g kosher salt
  • 5 g cracked black pepper
  • 2 sprigs fresh rosemary
  • 120 ml clover honey
  • 6 cloves garlic, minced
  • 30 ml soy sauce
  • 15 ml apple cider vinegar
  • 5 g smoked paprika

Instructions:

  1. Season the turkey legs generously on all sides with kosher salt and cracked black pepper.
  2. Place the turkey legs in a 6-quart slow cooker. Pour the chicken broth around the base of the legs, ensuring the skin on top stays dry, and add the rosemary sprigs.
  3. Cover and cook on LOW for 6 to 7 hours until the meat is tender and begins to pull away from the bone at the narrow end.
  4. While the turkey is finishing, combine the honey, minced garlic, soy sauce, apple cider vinegar, and smoked paprika in a small saucepan over medium heat.
  5. Simmer the glaze for 5–8 minutes, stirring occasionally, until the mixture reduces into a thick, syrupy consistency.
  6. Carefully remove the fragile turkey legs from the slow cooker and place them on a wire rack set inside a baking sheet.
  7. Brush a thick layer of the honey-garlic reduction over each leg and place under a broiler or in a high-heat oven for 3-5 minutes until the glaze is caramelized and deeply mahogany-colored.