Roast Turkey Legs – Tender, flavorful, juicy, dark meat with crispy, buttery skin delivers an unforgettable meal! Create an impressive feast with turkey legs and a few pantry staples for a small gathering. An easy, fuss-free alternative to a traditional roast turkey for small Thanksgiving gatherings or any time of year.
I first roasted turkey legs for the holidays during the pandemic; remember those days? It was just the three of us, and I wanted to cheer my boys up with an elegant holiday spread. They were such an epic success that this soul-satisfying goodness soon had a forever home in my meal rotation.
This mouthwatering dish is a hassle-free way to enjoy a succulent turkey any time of the year. No carving involved in this roasted turkey legs recipe! Roast turkey legs are an ideal main course for weeknight dinners, intimate holiday feasts, or grab-and-go snacks.
Succulent Roast Turkey With Crispy, Golden Skin
One secret to oh-so-delicious, crispy skin is to dry the turkey legs. If you have the time, air-dry them in the fridge for 24 hours. Then, if the skin still doesn’t get as crispy as you like, turn that broiler on. And don’t forget to let them rest for 10 minutes before digging in for juicier turkey.
Ingredients to Roast Turkey Legs
- Turkey Legs – Bone-in, skin-on turkey legs as close to the same size as possible for uniform cooking are best. Smaller turkey legs are better for individual servings, while larger ones are more shareable.
- Butter adds rich flavor, maintains moisture, and crisps the skin. Yum!
- Seasonings – Fresh minced garlic and a savory blend of rosemary, thyme, sage, and parsley add exciting flavors to the meat.
- Veggies – Onions and celery form a rack under the turkey legs so they cook evenly. At the same time, they tenderize and flavor the meat.
Note: Scroll down to the recipe card for exact quantities.
How To Make Roast Turkey Legs
- Preheat oven to 350°F (175°C).
- Combine the softened unsalted butter with the minced garlic, rosemary, thyme, and chopped parsley in a small bowl. Mix until you have a well-blended herbed butter.
- Season – Pat the turkey legs dry with paper towels so the skin gets crispy. Season them generously with salt and ground black pepper or your seasoning of choice.
- Apply Herb Butter – Carefully loosen the skin from the meat on the turkey legs with your fingers or a small spatula. Be careful not to tear the skin. Spread some herb butter under the skin directly on the meat. Completely coat the turkey legs with the remaining butter.
- Assemble – Lay sliced onion and chopped celery on the bottom of a roasting tray to elevate the turkey legs. The vegetables also add flavor as they release their juices.
- Roast – Arrange the turkey legs on the onion and celery layer. Put the roasting tray in the preheated oven and roast for 1½-2 hours. The cooking time may vary depending on the size of the turkey legs. They’re ready when the internal temperature of the leg’s thickest part reaches 165°F (74°C).
- Baste the turkey legs with the pan juices once or twice to keep them moist. If the legs brown too quickly, cover them with foil.
- Rest Before Serving – Remove the turkey legs from the oven once cooked. Let them rest for 10-15 minutes before serving so the juices redistribute, ensuring moist and flavorful meat.
- Serve the turkey legs on a platter garnished with additional fresh herbs (if desired). Enjoy with your favorite side dishes.
Recipe Tips
- Adjust the herbs according to your palate. Smoked paprika adds a touch of smokiness, and a pinch of cayenne bumps up the heat. Grated lemon zest delivers freshness and a citrus burst.
- Feel free to play around with the seasonings. Store-bought or homemade poultry, blackened, and soul food seasoning all deliver various flavor profiles.
- Add sliced carrots and potatoes with the onions and celery to turn this dish into a one-pot meal!
- An instant-read meat thermometer ensures your poultry cooks safely. No meat thermometer? Pierce the meat with a fork mid-thigh. If the juices run clear, it’s ready.
- Cooking time varies depending on the size of the turkey legs. Larger turkey legs may require additional time.
- For uniform cooking, limit the number of times you open and close the oven door while roasting.
Make-Ahead and Storage Instructions
For a busy weeknight dinner, you can make these guys ahead. Let them cool, then store them in an airtight container (ziplock bag) for 2-3 days in the fridge or 2-3 months in the freezer. Reheat in the oven until heated through.
Store leftover roast turkey legs, tightly covered, in the fridge for up to four days or in the freezer for three months. Defrost them in the refrigerator overnight. Then bake them for 20-30 minutes at 300℉ (150℃). Or you can nuke them in the microwave.
What to Serve With Roast Turkey Legs
Classic sides for this incredible recipe are buttermilk mashed potatoes, green bean casserole, air-fryer corn on the cob, and sweet potato pie. Turkey gravy and cranberry sauce are also ideal for the table.
More Amazing Turkey Recipes
Roast Turkey Legs
Ingredients
- 2-3 ounces unsalted butter, softened
- 2 teaspoons minced garlic
- 1-2 tablespoons herbs (rosemary, thyme, sage, etc.)
- 1 tablespoon chopped parsley
- 1 onion, sliced
- 1-2 stalks celery, chopped
- Salt and pepper or seasoning of choice
- 2-4 turkey legs
Instructions
- Preheat your oven to 350°F (175°C).
- Mix: Combine softened unsalted butter with the minced garlic, rosemary, thyme, and chopped parsley in a small bowl. Mix until you have a homogeneous herbed butter.
- Season: Pat the turkey legs dry with paper towels so the skin gets crispy. Season generously with salt and freshly ground black pepper or your seasoning of choice.
- Apply Herb Butter: Carefully loosen the skin from the meat on the turkey legs with your fingers or a small spatula. Be careful not to tear the skin. Spread some herb butter under the skin directly on the meat. Completely coat the turkey legs with the remaining butter.
- Assemble: Lay sliced onion and chopped celery on the bottom of a roasting tray to elevate the turkey legs and add flavor as they release their juices while cooking.
- Roast: Arrange the turkey legs on the onion and celery layer. Put the roasting tray in the preheated oven and roast for 1½-2 hours. The cooking time may vary depending on the size of the turkey legs. They're ready when the internal temperature of the leg's thickest part reaches 165°F (74°C).
- Baste the turkey legs with the pan juices once or twice to keep them moist. If the legs brown too quickly, cover them with foil.
- Rest Before Serving: Once cooked, take the turkey legs out of the oven and let them rest for about 10 minutes before serving so the juices redistribute, ensuring moist and flavorful meat.
- Serve: Serve the turkey legs on a platter garnished with additional fresh herbs (if desired), and enjoy with your favorite side dishes.
Notes
- Adjust the herbs according to your palate. Smoked paprika adds a touch of smokiness, and a pinch of cayenne bumps up the heat. Grated lemon zest delivers freshness and a citrus burst.
- Feel free to play around with the seasonings. Store-bought or homemade poultry, blackened, and soul food seasoning all deliver various flavor profiles.
- Add sliced carrots and potatoes with the onions and celery to turn this dish into a one-pot meal!
- An instant-read meat thermometer ensures your poultry cooks safely. No meat thermometer? Pierce the meat with a fork mid-thigh. If the juices run clear, it’s ready.
- Cooking time varies depending on the size of the turkey legs. Larger turkey legs may require additional time.
- For uniform cooking, limit the number of times you open and close the oven door while roasting.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.