Roasted Turkey Legs

Tender and juicy dark meat turkey legs! Generously seasoned and oven-roasted, these turkey legs are great for a smaller gathering or those who prefer only dark meat. A huge time saver with no carving of a whole turkey. Just a few turkey legs or smothered wings along with cranberry sauce and seasonings you likely have already!

A perfect dish for a date night dinner, serve with Turkey Gravy, a Harvest Fall Salad, Smashed Potatoes and Apple Cobbler for dessert. Oh yes, and a glass of red wine!

Whether you’re making these juicy turkey legs for small thanksgiving gatherings or if you’re hosting a dinner any time of the year, doubling or tripling this recipe for a group is recommended, by us and your friends!

Why you’ll love this roasted turkey leg Recipe

• Easy to make. So easy to put together. Season your turkey legs and pop them in the oven!
• Delicious and Juicy. Cook them low and slow to ensure they stay juicy. Not to mention the crispy skin!
• Feeds a crowd. Feel free to double or triple your recipe if you’re planning on feeding a large group.

Ingredients

Aside from the turkey legs, this recipe is made with delicious spices and ingredients you likely already have on hand.

• Turkey Legs: Buy turkey legs with the skin on at your local grocery store. They may come packed as whole turkey leg quarters instead of just the turkey drumsticks.
• Celery & Onion: Helps to add flavor to the turkey meat.
• Turkey Stock: Chicken stock is a perfect substitute if you cannot find turkey stock.
• Unsalted Butter: Use butter to add flavor, juiciness, and to give the seasonings something to stick to.
• Seasoning mix: I use a tasty combination of paprika, chili powder, ground cumin, sugar, salt and pepper, garlic powder, onion powder, ground mustard, oregano, and cayenne pepper. Most of which you likely have on hand already!

How To Bake Easy Roasted Turkey Legs

1. Add all the seasonings in a small bowl. Whisk until combined. Cut celery sticks once the long way and then cut again down the middle so that you have 4 small sticks. Use a knife to cut 2-3 slits in each leg. Cut the slits so that small pieces of celery and onion can fit inside. Then alternate adding celery and onion in the slits.  Pat dry the turkey leg with a paper towel to make sure they are very dry.

2. Place the legs in a roasting pan. Melt butter in a small bowl. Rub each turkey leg with butter then liberally rub the spice mixture all over your turkey legs and really get under the skin as much as possible.  Cover and refrigerate for at least 4 hours letting that spice really get into the turkey.

3. When ready to roast, preheat the oven to 350 degrees.  Remove turkey legs from the fridge and bring them to room temperature.  Pour the stock into the pan and put any remaining celery and onion in the pan as well. Cover with foil and roast turkey legs for 1 hour and 20 minutes, basting every 20 minutes with a baster or deep spoon that can scoop up the liquid.

4. Remove legs and check that internal temperature reaches 165 degrees F. Remove the foil and put the oven on broil for just a few seconds to watch until it gets to the color you prefer then remove.

5. Place the foil back on once you remove the legs from the oven and rest for 15 minutes covered then serve. 

How can I store leftover roasted Turkey Legs?

Leftover roasted turkey legs will store nicely in an airtight container in the refrigerator for 3-5 days. Fully baked turkey legs will also freeze in an airtight container for up to 3 months.

How do I know my Turkey is done?

When the juices of your oven roasted turkey legs run clear then that is usually a good sign that your turkey legs are fully cooked.

To check a turkey leg for ideal doneness, the best practice is to use a meat thermometer. Stick the thermometer probe into the thickest part of the leg, avoiding the bone which will give an inaccurate reading. When the temperature has reached 165 degrees Fahrenheit then your turkey legs are safe to pull out of the oven and start resting.

How to serve roasted Turkey Legs

After resting serve up your oven-roasted turkey legs alongside any of these amazing dishes.

• Southern Fried Favorites: Fried Onion Rings, Fried Pickles, and Fried Okra.
• Tasty Side Dishes: Mashed Sweet Potatoes, Southern Green Beans Recipe, or Creamed Corn.
• Slow cooker & pasta sides: Slow Cooker Mac and Cheese, Summer Brown Butter Pasta for Two, and Butternut Squash Ravioli.

Expert Tips And FAQs

• You’ll have seasoning left over. Store mixed seasoning in an airtight container or an emptied seasoning container (like an empty garlic powder container, for example).
• Allowing your turkey to rest after baking will let the meat reabsorb those wonderful juices we want to stay in the meat. Cutting the meat or eating it too early will result in a tougher chew.
• If your turkey legs are browning too quickly, loosely cover the baking dish with foil will help prevent further browning.
• Pat the turkey legs dry before dressing with butter and seasonings will help the spices stick to the skin and also allow the skin to crisp up in the oven.
• Depending on the size of the turkey legs you’re cooking will determine how long they need to cook. Smaller turkey legs will take less time than larger ones.

Can I rinse off my turkey legs? I would avoid rinsing poultry, as it isn’t necessary and to prevent bacteria from splattering around your sink and countertops.

More turkey recipes

• BBQ Meatballs (Made with Ground Turkey!)
• Ground Turkey Empanada Recipe (Ground Turkey Recipes)
• Brown Sugar Baked Turkey Bacon
• Fried Turkey Recipe (How To Fry Turkey)

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