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 alternative to cooking a whole turkey. The dark meat is full of flavor and roasting just the legs cuts down on cooking time. With a few simple techniques, you can achieve crispy skin covering moist tender meat in under 2 hours.
Ingredients Needed
To roast turkey legs, you will need
- Turkey legs – Look for legs between 10-16 oz each. Larger legs may need longer cook times.
- Olive oil or avocado oil – For coating the legs
- Melted butter – For extra moisture and flavor
- Seasonings like salt, pepper, garlic powder, paprika, thyme, oregano, etc.
Prep the Turkey Legs
- Pat the turkey legs dry with paper towels. This helps achieve crispy skin.
- Coat all sides with olive or avocado oil. The oil helps the seasonings stick.
- Brush the legs all over with melted butter. This keeps the meat extra juicy.
- Generously season the legs on all sides. Press the seasonings in so they adhere.
Popular seasoning mixes include:
- Salt, pepper, paprika, garlic powder, oregano, thyme
- Salt, pepper, brown sugar, cayenne, garlic powder, oregano
- Salt, pepper, onion powder, garlic powder, cumin
Roast at High Heat
- Preheat oven to 425°F-450°F.
- Place legs on a rack over a foil lined pan for easy cleanup.
- Roast for 20-30 minutes until skin is browned and crispy.
- Tent foil loosely over legs and turn oven down to 350°F.
- Continue roasting until juices run clear and thermometer reads 165°F.
Roasting at high heat first helps crisp the skin Lowering the temp prevents burning
Rest and Serve
Let the turkey legs rest for 10-15 minutes before slicing. This allows juices to settle for tender meat.
Serve with favorite Thanksgiving sides or pair with veggies like roasted broccoli, Brussels sprouts, or sweet potatoes any time of year.
Turkey Leg Roasting Times
Here are approximate roasting times for different sizes:
- 10 oz legs:
- 20-30 mins at 450°F uncovered
- 30 mins at 350°F covered
- 1 lb legs:
- 60-75 mins at 350°F uncovered
- 30-60 mins at 350°F covered
Always use a meat thermometer to confirm doneness. Rest 10 minutes before slicing.
How to Tell When They’re Done
Check for these signs turkey legs are fully cooked:
- Meat thermometer inserted into thickest part reads 165°F
- Juices run clear when pierced with a fork
- Meat starts to shrink and separate from the bone
Undercooked poultry can cause foodborne illness. Use a thermometer for food safety.
Make a Flavorful Brine (Optional)
For extra moist and seasoned meat, try soaking the legs in a brine before roasting:
- Dissolve 1/2 cup salt and 1/2 cup sugar in 2 quarts water.
- Add any desired seasonings like garlic, thyme, citrus zest, etc.
- Submerge legs in brine and refrigerate 1-2 hours.
- Rinse and pat dry before seasoning and roasting.
The salt in the brine helps turkey legs retain moisture.
Tricks for Extra Crispy Skin
If the skin isn’t as crispy as you’d like, try these troubleshooting tips:
- Pat legs very dry before roasting
- Rub skin with baking powder before roasting
- Roast at higher heat like 450°F-500°F
- Place legs directly on the roasting pan rack rather than foil
The drier the skin when cooking, the crispier the end result will be.
Roasting Pan Tips
Any heavy duty roasting pan will work for cooking turkey legs. For best results:
- Use a rack inside the pan which elevates the legs – this allows air circulation for crispier skin.
- Line the pan with foil for easier cleanup. The seasoned turkey fat can be stubborn to remove.
If you don’t have a rack, flip the legs halfway during cooking so both sides brown.
Recipes for Leftovers
Leftover roasted turkey legs keep well for 3-4 days refrigerated. Reheat gently before serving.
You can also use leftover turkey meat in any of these delicious recipes:
- Turkey pot pie – Dice turkey and mix with veggies in a creamy sauce topped with pie crust.
- Turkey noodle soup – Shred turkey and simmer with chicken broth, veggies and egg noodles.
- Turkey casserole – Combine roasted turkey, stuffing, cream of mushroom soup and veggies like peas or broccoli.
- Turkey sandwiches – Slice or dice turkey and serve on bread, rolls or croissants with cheese, lettuce, tomato and mayo or cranberry sauce.
Get creative with the leftovers! Turkey plays well in pastas, salads, wraps, tacos and more.
With these easy tips and techniques, you can roast turkey legs to golden brown perfection. Let the savory aroma lure your guests to the table where moist, juicy meat awaits.
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
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