Roasted Turkey Legs
These roasted turkey legs have golden, crispy skin and juicy dark meat, made with a simple herb rub and one roasting pan.
Try my Baked Turkey Wings or Turkey Brine Recipe next for more easy turkey ideas!
What if the best part of the holiday dinner is not the breast at all, but the drumstick? If you are looking for roasted turkey legs that are simple and hard to get wrong, you are in the right place. This recipe works for beginners and experienced cooks alike.
Turkey legs are rich dark meat, so they stay moist during a long roast and take on a lot of flavor. They are a great choice for a small Thanksgiving or a cozy Sunday dinner, with no need to cook a whole bird.
Ingredients List
For the best roasted turkey legs, choose bone-in, skin-on legs. The rest is olive oil, a few dried herbs and spices, and some broth for the pan. Exact amounts are in the recipe card below.
How to Make It
This is just the overview for these roasted turkey legs. Scroll down to the recipe card for exact measurements and timing.
Pat the legs dry, rub them with the oil, herbs and spices, and set them in a roasting pan with broth around them. Roast at 375F for 75 to 90 minutes, basting with the pan juices every 25 minutes, then rest before serving.
Make Ahead Method
- Season the turkey legs up to 24 hours ahead and keep them covered in the fridge so the flavor goes deeper into the meat.
- Mix the herb rub in advance and store it in a small jar for fast prep.
- Roast the legs a day ahead if needed, then reheat them in a 350F oven with a splash of broth in the pan.
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Roasted Turkey Legs
Course: TurkeyCuisine: AmericanDifficulty: Easy4
servings15
minutes1
hour30
minutesJuicy roasted turkey legs with golden, crispy skin, a simple herb and paprika rub, and easy oven steps.
Ingredients
4 whole turkey legs, bone-in and skin-on
3 tbsp olive oil
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 cup low-sodium chicken or turkey broth
Directions
- Prep. Preheat the oven to 375F. Pat the turkey legs completely dry with paper towels so the skin can crisp.
- Season. In a small bowl, mix the olive oil, paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper. Rub the mixture all over each leg.
- Arrange. Place the legs in a roasting pan or large oven-safe skillet. Pour the broth around the legs, not over them.
- Roast. Roast uncovered for 75 to 90 minutes, basting with the pan juices every 25 minutes, until the skin is golden and crisp.
- Check and rest. Confirm the thickest part of a leg reads at least 165F on a meat thermometer, away from the bone. Rest for 10 minutes before serving.
The USDA recommends cooking turkey to a minimum internal temperature of 165F for food safety, so always check the thickest part of the leg with a thermometer (USDA guidelines).
Nutritional Information
Turkey legs are a filling, high-protein cut with almost no carbs. Dark meat has more iron and zinc than turkey breast.
Most of the fat sits in the skin, so you can remove the skin after roasting for a lighter plate. The meat stays juicy either way.
Healthier Alternatives for the Recipe
You can lighten these roasted turkey legs without losing flavor. Here are a few easy changes:
Remove the skin before eating. Roast with the skin on to protect the meat, then take it off at the table.
Use avocado oil. It handles oven heat well and works the same as olive oil.
Lower the salt. Use low-sodium broth and add extra fresh herbs in place of some of the salt.
Add vegetables to the pan. Carrots, onions and potatoes roast in the juices and make a full meal.
Serving Suggestions
Here are my favorite ways to serve roasted turkey legs:
With mashed potatoes. Spoon the pan juices over the top.
With roasted root vegetables. Carrots, parsnips and potatoes fit the season.
With cranberry sauce. The sweet and tangy sauce is a classic match for dark meat.
With a fresh salad. A crisp green salad with lemon dressing balances the rich meat.
As leftovers. Pull the meat off the bone for sandwiches, tacos or soup. Try my Turkey Sandwich ideas.
Common Mistakes to Avoid
Turkey legs are forgiving, but a few small mistakes can spoil them:
- Not drying the legs. Wet skin turns rubbery and will not crisp.
- Overcrowding the pan. The legs need space so the heat can reach all sides.
- Skipping the basting. Basting keeps the meat moist and adds flavor to the skin.
- Guessing doneness. Use a thermometer and do not rely on time alone.
- Touching the bone with the thermometer. The bone gives a false reading, so measure in the thickest meat.
- Cutting right away. Without a rest, the juices run out and the meat dries.
Storing Tips for the Recipe
Roasted turkey legs keep well. Here is how to store them:
Refrigerating. Store leftovers in an airtight container for up to 4 days.
Freezing. Wrap cooked legs tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating. Warm them in a 350F oven until hot all the way through, with a splash of broth in the pan to keep them moist.
Cooling safely. Do not leave cooked turkey out for more than 2 hours.
Conclusion: The Drumstick Steals the Show
These roasted turkey legs prove that dark meat can be the star of the table. Crispy skin, juicy meat and a simple rub make this a recipe worth repeating all year.
Make them for a small holiday dinner or a relaxed weekend meal, and save the pan juices for spooning over the top.
FAQ
How long do turkey legs take to roast?
About 75 to 90 minutes at 375F, depending on their size. Always confirm with a thermometer.
What temperature should turkey legs be cooked to?
At least 165F in the thickest part, away from the bone. Many cooks roast dark meat a little longer, to about 175F, for a more tender texture.
Should I cover turkey legs while roasting?
No. Roast them uncovered so the skin crisps. If the skin browns too fast, tent the pan loosely with foil.
Do I need to brine turkey legs?
No, they are juicy without it. If you have time, a brine adds extra flavor.
Can I roast vegetables in the same pan?
Yes. Add chunks of carrot, onion and potato around the legs. They cook in the pan juices.
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