Roast Turkey Legs

5 from 1 vote

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.

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 604kcal

Author Imma

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.

Nutrition