Okay, I have to admit that I was fairly apprehensive about preparing turkey legs. They are the item most requested to be omitted from the CSA shares by a long shot. I figured that without careful preparation and slowly confitting for a full 24 hours they would be tough and dry. Boy was I wrong. This meal couldn't have been easier or tastier, or sleep inducing. Thanks tryptophan!
Start by rinsing and drying off your turkey legs. This is a good time to look for any feather roots that might be lingering around if you plan on eating the skin. And I highly suggest eating the skin. Rub the legs with extra virgin olive oil (or butter, or duck fat, or coconut oil, etc.) and season generously with salt, pepper, and whatever fresh or dried herbs you want. I used poultry herbs (rosemary, sage, and thyme) and 2 cloves of garlic. Don't just put the seasonings on top, make sure that legs are coated. Place in your slow-cooker of choice and drizzle with some more olive oil - I used 2-3 tablespoons for the two legs.
Good luck with your turkey legs and wings!
-Nina, the master of none