Cooking Steps

1. Season the turkey legs with salt and pepper. In a large, dry skillet over medium-high heat, brown the turkey legs on all sides. When they are browned, remove them from the pan and set aside. Immediately add half of the chicken broth and scrape up the browned bits. Stir the tomato paste into the broth to loosen it up.
2. Add the mushrooms, onion, and garlic to the crock of a slower cooker/crockpot. Layer the turkey legs on top, then add the tomato-broth mixture, the remaining broth, then sprinkle over the herbs. Set the slow cooker/crockpot on low for 8-10 hour or high from 6-8 hours.
3. Remove the cooked meat to your serving plate and pour over the tomato-y sauce and vegetables. The meat should be tender enough to pull off the bone with a serving spoon.