No place in the world makes me happier than Medieval Times. It is amazing how much fun that place was as a kid, and how much more fun it is as an adult now that you can drink beer there. Jousting, beer, no silverware, meat on bone, jousting… How can life get any better? At work, we had been talking about Medieval Times as an idea for Team Building, and it gave me the idea of trying to make my own turkey legs. Through a little bit of using the Google, I saw that turkey legs often find their way into the crockpots of America. I had a quick pantry party on a Sunday night with my crockpot, and this is what happened. I would suggest that if you want to eat the legs directly off the bone, that you sear them before throwing them into the pot, but hey, I was lazy.
- 1 onion
- 2-4 carrots
- 2-4 stalks of celery
- Kosher salt
- 1/2 tablespoon minced garlic
- 2 pinches of rosemary
- Two turkey legs, skinned (I found mine had about 6 ounces of meat on each after cooking, but yours might be larger. I suggest weighing the whole thing after cooking, then weighing the bone and pulling out your 1st grade math skills to calculate the calories.)
- 1 can low-fat, low sodium chicken broth (I think mine was around 11 ounces–you know a normal-sized can.)
- 2 tablespoons olive oil
- 1 cup sliced mushrooms
Cut up the onion,
and mix together with a pinch of salt, a few grinds of black pepper, the garlic and the rosemary. You can stop here and wait until the morning, or starting throwing everything into the crock pot.
Put the legs, veggies, broth, olive oil, and mushrooms into the crock pot.
Cook on low for 7 to 8 hours.
Medieval Times in your own home. Just throw on your Medieval outfit and enjoy.
Yeah, I was queen for a day. Don’t be jealous.