How to Make Crock Pot Wild Turkey Legs Taco Recipe

I’ll show you how to make a Crock Pot wild turkey legs taco recipe that’s easy, tender, and full of flavor.

This is a part of the turkey that is often overlooked because of it’s “toughness”. I think this recipe will change your mind.

Why Wild Turkey Legs?

If you’ve ever processed your own wild turkey meat, you know the legs are tougher than the breast. They have lots of pine bones, tendons, and sinew. But don’t toss them.

This is where slow cooking shines. Using a Crock-Pot and enough chicken broth, you can transform that shredded meat into tender, taco-ready goodness.

Think of it like making turkey carnitas—bold, rustic, and worth every bite. Don’t let that old Tom turkey go to waste..his legs are as good as his breasts. 

I love cooking with wild game. It’s clean, fresh, and doesn’t contain any mystery ingredients. 

What You’ll Need for a Simple Taco Tuesday Dinner

This new recipe is simple. No fancy gadgets. Just your trusty Crock-Pot.

Equipment:

Crock Pot

Ingredients for this Wild Turkey Recipe:

• Two wild turkey legs
• Two packets of taco seasoning (season to taste)
• 2–3 teaspoons of your favorite meat seasoning (consider one with chili powder, black pepper,  or adobo sauce)
• Chicken broth or stock (enough to cover the legs halfway or three-fourths of the way up)
• One small lime
• Shredded lettuce
• Halfed cherry tomatoes
• Sliced avocado
• Torn cilantro
• Salsa
• Queso
• Shredded cheddar cheese 
• Sour cream
• Hot sauce
• Corn tortillas, taco shells, or tortilla chips
• Pico de Gallo 

Feel free to add whatever else you love. These are your favorite taco toppings, after all.

Let’s Make It

First, place the wild turkey legs into your Crock-Pot. Make sure the whole leg fits. It’s okay if they overlap a little. I love that the prep time is so quick. 

Next, sprinkle your chosen meat seasoning on top. You can use just the taco seasoning or mix it up with a blend that includes chili powder, adobo sauce, or garlic. Cover the meat lightly but not too thick.

Now, pour in your chicken broth or stock. You need enough chicken broth to cover the legs of a wild turkey about halfway—even three-fourths of the way up. This keeps the wild turkey meat moist during the long time it takes to cook.

Set your Crock-Pot to low. Let it do its thing for eight hours. Yes, eight. Low and slow is the only way here.

After eight hours, open the lid carefully. Use tongs to lift out the whole leg. They’ll be falling apart. Move them onto your cutting board and let them cool slightly.

Now comes the fun (well, sort of fun) part. Use your fingers or forks to pull the pine bones from the wild turkey legs. There are quite a few, but they come right out. Once you’ve removed all the bones, shred the remaining dark meat. It should be juicy and tender.

I like to reserve the broth for a later recipe or to add juice and flavor to the meat if needed.

Return the shredded turkey to the empty crock pot. Stir in 1-2 packets of taco seasoning. If it seems dry, ladle in a little broth from the Crock-Pot. Stir it all together. 

Time to Eat these Crockpot Turkey Tacos

Grab your corn tortillas, shells, or chips. Pile on the shredded meat. Then go wild with your favorite toppings. A little fresh lime juice brightens things up. Add sour cream, hot sauce, or even queso for richness. Toss on some cilantro or sliced avocado for freshness. Don’t skip the salsa. This is a taco, after all.

This dish brings together the rugged taste of wild turkey meat with the comfort of a taco night. It’s one of those slow cooker recipes you’ll come back to again. Perfect for hunting season or just cleaning out the freezer.

Next time you process a bird, don’t toss the wild turkey legs. Use them. Let them cook low and slow. Then turn them into Crock-Pot turkey tacos that wow everyone at the table.

This great way to use dark meat doesn’t just save waste—it makes something delicious. Whether you’re topping it with adobo sauce, sour cream, or all of the above, you’re going to love this twist on taco night.

Now go find those legs, dust off your Crock-Pot, and try this new recipe. You’ll never look at shredded turkey the same way again. 

With love,

Anns sue