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.
Turkey legs are a delicious and fun meal, but knowing how long to cook them can be tricky. With the right technique, you’ll end up with juicy, flavorful meat and crispy skin every time. In this article, we’ll go over everything you need to know to roast turkey legs perfectly.
What Are Turkey Legs?
Turkey legs consist of the thigh and drumstick portions of the turkey. They are larger and meatier than chicken legs making them a hearty satisfying meal. The combination of white and dark meat also gives them robust, turkey flavor.
Turkey legs can come either bone-in or boneless Bone-in legs will take longer to cook but have more substance and flavor Boneless legs cook more quickly.
How Much Do Turkey Legs Weigh?
Turkey legs are sold in a range of sizes, anywhere from 1/2 pound up to 2 pounds each. The average turkey leg weighs about 1 pound.
Lighter legs around 10 ounces will take less time to cook than 1 pound legs. Heavier legs over 1 pound will need more time in the oven.
What Is the Best Oven Temperature for Turkey Legs?
There are two common methods for roasting turkey legs:
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High heat (450°F) for lighter, 10-ounce legs. The high heat crisps the skin nicely. Roast for about 30-40 minutes.
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Low heat (325°F – 350°F) for larger legs over 1 pound. The lower temp prevents overcooking. Roast for 90 minutes up to 2 hours.
Make sure to always use an instant read thermometer to check for doneness instead of relying solely on time.
How Long to Cook Turkey Legs Based on Weight
Here are general guidelines for roasting times based on the size of your turkey legs:
- 10 ounce legs: 30-40 minutes at 450°F
- 1 pound legs: 60-90 minutes at 350°F
- 1 1/2 pound legs: 90-120 minutes at 325°F
- 2 pound legs: 120-150 minutes at 325°F
The roasting time can vary a bit depending on the shape and thickness of the particular pieces.
Always check the internal temperature and roast longer if needed until the turkey reaches ideal doneness.
What Is the Internal Temperature for Done Turkey Legs?
The best way to ensure your turkey legs are fully cooked is to use an instant read thermometer. Turkey should reach an internal temperature of 165°F.
Insert the thermometer into the thickest part of the leg, taking care not to hit the bone. Let the turkey rest for 10 minutes after removing it from the oven, then double check that it has reached 165°F.
If it hasn’t, pop it back into the oven for 5-10 more minutes until done. Checking with a thermometer guarantees perfectly cooked, safe turkey every time.
How to Tell When Turkey Legs Are Done Without a Thermometer
If you don’t have a meat thermometer, there are a few ways to check for doneness:
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The meat should look opaque all the way to the bone, with no pink showing.
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Juices should run clear when pricked with a fork.
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The drumstick should feel loose in the socket when moved.
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The meat will start to pull away from the end of the bone.
Use these visual and textural clues in combination to determine doneness when a thermometer is not available.
Turkey Leg Cooking Methods
While roasting in the oven is most common, there are various ways to cook turkey legs to moisture-filled perfection:
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Grill: Get smoky, char-grilled flavor by cooking legs over indirect medium heat for 60-90 minutes, turning occasionally.
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Smoke: For serious barbecue flair, smoke the legs low and slow (225°F) for 2-3 hours until tender.
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Sous vide: Cook legs in a water bath at 165°F for 4-8 hours depending on weight for incredible juiciness.
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Slow cooker: Add legs to a slow cooker with seasoning and broth. Cook on low for 7-8 hours.
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Air fryer: Get crispy skin fast by air frying legs at 400°F for 30-40 minutes, flipping halfway.
How to Prepare Turkey Legs for Cooking
Proper prep helps ensure the best results:
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Pat dry – Dry the legs well with paper towels before cooking. This helps the skin get crispy.
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Season – For great flavor, rub the legs with oil then apply a spice rub. Get creative with herbs, garlic, citrus, etc.
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Pierce flesh – Use a knife to poke holes deep into the flesh. This allows seasonings and heat to penetrate better.
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Loosen skin – Carefully loosen the skin from the meat and rub seasoning or butter underneath for extra moisture and flavor.
Roasting Tips for Perfect Turkey Legs
Follow these tips for roasting excellence:
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Use a roasting rack – This allows airflow for even cooking and crispy skin.
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Start legs skin-side up – Crisp the skin at a high temp, then flip them over later to prevent burning.
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Baste with pan juices – Brush legs with drippings to keep them moist.
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Tent with foil – If skin browns too fast, loosely cover legs with foil.
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Let rest before cutting – Resting seals in juices. Don’t skip this step!
How to Store and Reheat Turkey Legs
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave until heated through. They also make tasty cold sandwiches and snacks.
Cook Turkey Legs Perfectly Every Time
With these tips, you can confidently cook turkey legs to juicy perfection. Roast them low and slow for larger legs and crank up the heat for smaller ones. Check the internal temp and rest before serving. Then enjoy these flavorful, meaty legs!
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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
FAQ
What is the best turkey leg temperature?
Do turkey legs take longer to cook than turkey breast?
Why do turkey legs take longer to cook?
How long does it take to cook turkey legs?
Turkey legs are ready when an instant-read thermometer inserted into the thickest part of the meat (without touching the bone) reads 165°F, which will take about 40 minutes in a 400°F oven. Roast turkey legs are the perfect solution if you’re not cooking for a huge crowd.
How do you cook a turkey leg in the oven?
Easy Roasted Turkey Legs – tender and juicy turkey for lovers of dark meat! These perfectly seasoned oven-roasted turkey legs are a great alternative to roasting a whole turkey. Rub the turkey with olive oil. Combine all the ingredients for the rub and then sprinkle liberally over the turkey on both sides. Preheat the oven to 180C (350F).
How long does it take to cook a turkey thighs?
Roast: Roast the turkey for 30 minutes, flip the legs so that the skin side is up and roast for another 45 minutes to 1 hour or until the internal temperature of the thighs reaches 170°F. Get an instant meat thermometer!
How do you cook a turkey leg in a tin?
Preheat the oven to 180C (350F). Line a roasting tin with baking paper or foil and spread the onion, rosemary and lemon slices over it. Place the turkey leg on top, skin side down and roast for 30 minutes. Turn the legs over, skin side up, and continue to cook for a further 40 minutes or until the internal temperature is 75°C (167°F).