Learn how to prepare perfectly roasted turkey legs the easy way – no flipping or covering with foil required. Simply season turkey legs with a blend of salt, homemade spice mix, and oil, then bake them at 400°F until the skin turns crispy, and the meat cooks to perfection.
When you think of juicy, flavorful turkey legs, images of medieval festivals and theme parks likely come to mind. But you don’t have to wait for a special occasion to enjoy these fun, finger-licking treats. With just a few simple ingredients and some time in the oven, you can bake tender, tasty turkey legs right at home.
Below, find out everything you need to know to get perfectly baked turkey legs on your dinner table, including optimal cook times, tips, and serving ideas
What is the Best Oven Temperature for Cooking Turkey Legs?
The key to baked turkey legs with crispy, browned skin and moist, flavorful meat is using a high heat. Most recipes call for an oven temperature of 400°F to 450°F. This helps the skin quickly brown and seal in juices. Lower temperatures will lead to dried out, rubbery legs.
Aim for at least 400°F when cooking turkey legs in the oven. Just keep watch near the end to avoid burning.
How Long Should You Bake Turkey Legs?
Cook time can vary based on the size and thickness of the drumsticks. Small legs may only need 45 minutes, while jumbo legs can take over an hour.
General turkey leg bake times
- Small legs (1 lb): 45-60 minutes
- Medium legs (1.5 lbs): 60-75 minutes
- Large legs (2+ lbs): 75-90+ minutes
To ensure doneness, check the thickest part of each leg with a meat thermometer. It should reach 165°F when finished. If under, return to the oven for 5-10 minutes until up to temperature.
Tips for Perfect Oven Baked Turkey Legs
Follow these tips for the best baked turkey legs
- Pat legs dry before cooking for optimal browning
- Elevate legs on a rack for airflow and even cooking
- Brush with oil or butter to keep meat juicy and flavorful
- Flip halfway through for evenly browned skin
- Tent foil at end to avoid over-browning if needed
- Let rest 5-10 minutes before slicing for juicy results
Flavor Ideas for Baked Turkey Legs
Season or marinate legs before baking for extra flavor:
- Herbs and spices: Rosemary, thyme, sage, garlic, pepper
- Dry rubs: Barbecue, jerk, lemon pepper, Cajun
- Wet marinades: Apple cider, wine, mustard, soy sauce
- Glazes: Honey, brown sugar, maple, ginger, chili
- Oils and butters: Olive, avocado, coconut, butter
Combine spices, herbs, and sauces in a bowl to create custom marinades. Brush over legs several times while baking for delicious results.
Side Dishes that Go Well with Baked Turkey Legs
What are the best sides to serve with home baked turkey legs? Consider these tasty options:
- Roasted or mashed potatoes
- Rice or stuffing
- Roasted vegetables like carrots, brussels sprouts
- Bread rolls or biscuits
- Fresh salad or coleslaw
- Cranberry sauce or gravy
Pair your turkey drumsticks with complementary sides for a fun and filling meal.
Fun Ways to Serve Baked Turkey Legs
Looking to change things up? Try these fun turkey leg serving ideas:
- Slider sandwiches on Hawaiian rolls
- Chopped in salads or pasta dishes
- In soups or stews for added protein
- Mixed in with baked beans or chili
- On top of nachos, tacos or pizza
- In breakfast scrambles or omelets
Get creative with leftovers to give turkey legs for dinner or make a tasty next day meal.
Can You Make Turkey Legs in an Air Fryer?
While the oven is ideal, an air fryer can also make delicious turkey legs! Reduce temperature to 400°F and check a few minutes early since cook time is faster. Brush with oil so the skin gets crispy. Flip halfway and check internal temp before removing.
Enjoy Juicy, Flavor-Packed Turkey Legs
With these tips for achieving the ideal bake time and temperature, you’ll be able to enjoy restaurant-quality turkey legs straight from your own oven. Experiment with different seasonings and sauces for new flavors. Serve alongside hearty side dishes for a fun meal the whole family will love.
About roasting turkey legs
When an entire turkey is too much for your family, or you simply like dark turkey meat more, turkey legs are the perfect choice.
If you prefer white turkey meat, try our roasted split turkey breast.
As a big fan of bone-in poultry parts like chicken quarters, chicken wings, chicken legs, and of course, turkey legs. I often enjoy experimenting with various methods for preparing these delicious and juicy cuts.
Last year, I shared this air fryer turkey thighs recipe, which is also a popular one at our home.
I usually make 2 turkey legs for three of us (including one kid). But if you plan on serving them to your guests, prepare at least 1 whole drumstick per person.
I prefer a simpler approach without flipping, covering and uncovering them with aluminum foil that requires handling the hot pan multiple times.
I simply roast turkey legs using a high-sided glass dish (or a roasting pan) lined with parchment paper for less clean up. It creates a deep shallow space for the legs to bake evenly while leaving the skin exposed for that perfect crispiness.
Obviously, the roasting time will depend on the size of the legs, as some of them can be huge. But I also noticed, that the cooking time will also depend on the type of a pan (deep or regular baking pan) and whether you cover the meat or not.
From my experience, a regular baking sheet pan takes the least time. But the meat might turn out dry. Thats why I like using a deep dish and roast them uncovered – easy, juicy, and with delicious crispy skin.
You can find the quantities for each ingredient in the recipe card at the end of this post.
Turkey legs: fresh turkey drumsticks with the skin on. If you have frozen ones, let them defrost in the fridge overnight. You can also use this recipe to make turkey wings or thighs.
Olive oil: I use extra virgin olive oil. You can also use melted butter or a combination of both.
Salt and spices: I used my favorite home-made spice mix, made with salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, dried oregano, black pepper, and a little bit of cayenne (optional).
Fresh rosemary(optional): it adds that extra pine-like woody scent, making even your house smell amazing while you roast the meat. You can also use other fresh herbs, such as sage, thyme, and Italian parsley.
1). Remove the legs from the fridge at least 15 minutes before baking them. Very cold meat will coon unevenly. Carefully, pat dry the legs on both sides with paper towels to get rid of access moisture. Especially, if they were thawed.
2). In a small bowl mix, salt, and the dried herbs. Brush each leg with some olive oil on both sides. You can also use melted butter. Rub the meat generously with the spice mix on all the sides.
3). Line a deep glass baking dish (or a roasting pan) with a large sheet of parchment paper. Place the legs in the prepared baking dish. Sprinkle with some fresh chopped rosemary on top. I usually break it into smaller pieces with my hands.
4). Roast turkey legs in a preheated oven (400°F) for about 60-70 minutes. After 60 minutes, carefully take out the pan and start checking if they are fully cooked by inserting the instant meat thermometer in the thickest part. If the internal temperature registers 165 degrees F, the meat is cooked.
Otherwise, place it back in the oven and check again in about 10 minutes. Let the meat rest before serving for about 10 minutes.
- My homemade spice mix (see the recipe card) never fails, but you can also use any of your favorite spices or store-bought poultry dry rub instead.
- To avoid cutting cooked leg just to check if the meat is cooked, use an instant-read thermometer.
- Store leftover turkey meat in an airtight container in the fridge for up to 3-4 days, or you can freeze it for up to 3 months.
- Cooking time will depend on the size of the turkey legs, the type of baking pan, and the type your oven.
Like any other poultry meat, there are so many ways you can serve this oven-roasted turkey leg. Below, I share a few of my and my familys favorite ways:
- Classic Thanksgiving dinner: serve them alongside traditional Thanksgiving dishes like stuffing, mashed potatoes, roasted green beans or roasted sweet potatoes, gravy, and cranberry sauce.
- Main dish: To change things up, I like to serve turkey meat as a simple dinner idea with side dishes like rice, pasta, or roasted vegetables.
- Ideas for leftovers: you can use any turkey leg meat leftovers to make soup, add to salads, and sandwiches, or turn them into tacos and quesadillas.
- Bone broth: keep the bones and make a small batch of turkey bone broth. Simply add water, some whole vegetables, herbs and simmer everything on low for a few hours.
Marinating is optional, but it can enhance the flavor of the meat. You can season the turkey legs with the spice mix and let them marinate for a few hours or overnight in the fridge before roasting.
Depending on the size of each leg, it takes between 1 to 1.5 hours to roast the turkey legs at 400°F.
Yes, you can roast them at 350°F but be prepared for a cooking time approximately 30 minutes longer.
If you have frozen turkey legs, it is recommended to thaw them overnight in the fridge before cooking. Cooking the meat from frozen will take much longer time and may result in uneven cooking.
My favorite simple seasoning is a mix of salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, dried oregano, and black pepper.
Oven Baked Turkey Legs | Easy Baked Turkey Legs | Ray Mack’s Kitchen & Grill
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