• Pat turkey legs dry with paper towels. Add the butter, poultry seasoning, onion powder, garlic powder, paprika, sea salt, and black pepper to a mixing bowl and mix until fully combined. Rub the seasoned butter all over the turkey legs including under the skin as much as possible.
• Add the onion, chicken broth, Worcestershire sauce and bay leaf to slow cooker and place buttered turkey legs on top. Cook on low for 5-7 hours or until a meat thermometer reaches 165° in the thickest part. Discard the bay leaf, remove the turkey legs from the slow cooker and set aside. Make sure there are no bones or inedible turkey parts in the slow cooker.
• To help crisp up the skin under the broiler, place turkey legs on a sheet pan and pop it under the broiler, checking on it every minute or two until browned to your liking. Keep your eye on it, as it burns quickly!

Make onion gravy

• Add the cornstarch and water to a small bowl and mix until combined, then pour it in the slow cooker with the onion and juices from the turkey. With an immersion blender blend the liquid in the slow cooker until the onion has been blended smooth. Taste for needed salt and pepper and enjoy!