Roast Turkey Legs – Give your next party an upgrade with these juicy, flavorful roasted turkey legs! Tender dark meat coated in savory herbs and spices with buttery and crispy skin is incredible. Satisfying and versatile, turkey legs are perfect for snacks, game nights, or small-scale holiday dinners.
My son and I love going to theme parks and county fairs! We always enjoy the rides and catching live shows. And we can’t go home without indulging in a smoky, succulent roast turkey leg. When we’re in the mood for a hearty snack, it totally hits the spot!
So, tender turkey legs have become a go-to for parties and home cookouts. They’re divine and super easy to make. These beauties are also incredibly versatile—an ideal grab-and-go snack or a weeknight dinner with your favorite sides.
The Secret to Golden Roasted Turkey Legs
To create that perfectly golden outer layer, dry the drumsticks before seasoning. And if you have time, air-dry the drumsticks overnight in the fridge. If the skin starts getting too dark, tent the turkey loosely with foil to prevent excess browning.
Recipe Ingredients
- Butter – No need to baste or brine because butter adds moisture and loads of flavor.
- Seasonings – Minced garlic, fresh rosemary, thyme, and parsley add layers of herby goodness to the butter.
- Turkey Legs – Bone-in, skin-on turkey legs are ideal for this flavorful dish. Look for equally-sized legs for uniform cooking. Classic salt and pepper enhance the flavors, or you can use homemade turkey seasoning to kick it up a notch.
- Veggies – Onion and celery underneath the drumsticks keep them moist and provide a delicious side dish.
How to Roast Turkey Legs
Prep Ingredients
- Herb Butter – Combine softened butter, garlic, rosemary, thyme, and parsley. Then, keep it in the fridge until ready to season your turkey legs. You can make the herb butter a day or so ahead. (Photos 1-2)
- Dry – Rinse the turkey legs with water, then pat dry with paper towels. Season them with salt and pepper or turkey seasoning.
- Warm Butter – Remove the herbed butter mixture from the fridge and bring it to room temperature or microwave for about 20 seconds.
- Prep Turkey Legs – Loosen the skin by running your fingers carefully between the skin and the meat (the skin is fragile, so be careful not to tear it).
- Butter the Legs – Generously rub the thighs underneath the skin with the herbed butter. Refrigerate until ready to roast (you can do this up to 24 hours ahead).
Roast Turkey Legs
- Preheat oven to 400ºF (200ºC).
- Prep Baking Tray – Place onion, celery, and rosemary and thyme stems in a 3-quart baking dish or tray, depending on the size of the turkey legs. Then, place the legs on top of the vegetables. (Photos 3-4)
- Roast the turkey legs for 30 minutes, then reduce the heat to 325°F (160℃). Continue roasting until your instant-read thermometer inserted in the thickest part registers 165°F/75℃ (30-40 minutes more, depending on their size). (Photos 5-6)
- Rest – Remove from the oven and let rest for 10-15 minutes before carving so the juices settle back into the meat.
- Serve – Reserve turkey drippings to make gravy (if desired) and enjoy with mashed potatoes or roasted vegetables.
Recipe Variations
- Veggies – Add more veggies to turn this into a one-dish meal. Think carrots, potatoes, bell peppers, Brussels sprouts, or any of your favorite veggies.
- Go lemony fresh – Add a teaspoon of fresh lemon juice and a tablespoon of freshly grated lemon zest to the herb butter for a citrusy twist.
- Cilantro-Lime – Create a different flavor profile by adding 2 tablespoons of chopped cilantro and 2 teaspoons of lime zest to the herb butter.
- More Heat – Add a pinch of cayenne or Creole seasoning for more zing.
- Grill or smoke. Turkey legs are a great option for your smoker (about 3 hours at 225℉/110℃). Or grill them (50-60 minutes) for something extra special.
Tips and Tricks
- The internal temperature on an instant-read meat thermometer inserted in the thickest part of the leg will read 165℉ (75℃). The total roasting time is usually a little more than an hour.
- Allow the turkey legs to rest for approximately 10-15 minutes after cooking so the juices can settle back in for moist, flavorful meat.
- You can also make these beauties in an air fryer! Cook the turkey legs for 40-50 minutes at 375℉ (190℃), turning them halfway through. Enjoy!
Make-Ahead Instructions
For a delicious grab-and-go snack, make these guys ahead of time! Let them cool and refrigerate them in an airtight container for up to 3 days or the freezer for 3 months. Then reheat them in the oven or microwave until warmed through, or enjoy them cold.
Serving and Storage Instructions
Roast turkey legs make a satisfying weeknight meal fresh from the oven. They’re also the perfect addition to an appetizer table on game day.
Leftover turkey is a tasty addition to soups, stews, and pastas! Refrigerate leftover drumsticks tightly covered for up to 3 days or freeze them for up to 3 months.
Defrost frozen turkey legs in the fridge overnight. Then warm them in a 300℉ (150℃) oven for 20 minutes. Or reheat individual portions in the microwave in 1-minute intervals until warm.
What to Serve With Roast Turkey Legs
Pair these guys with spicy green beans, grilled carrots, and garlic mashed potatoes. Merlot or Spanish Garnacha are perfect wine pairings for an intimate holiday gathering!
More Incredible Turkey Recipes to Try
- Smoked Turkey Wings
- Roast Turkey Breast
- Stuffed Turkey Legs
- Smothered Turkey Wings
- Turkey Breakfast Sausage
Roast Turkey Legs
Ingredients
- 2-3 ounces unsalted butter, softened
- 2 teaspoons minced garlic
- 3 large sprigs rosemary, remove leaves from the stem and mince (about a tablespoon)
- 2 sprigs thyme, leaves minced (1 tablespoon)
- 2 teaspoons chopped parsley
- 2-4 turkey legs
- salt and coarsely ground black pepper to taste (or turkey seasoning)
- 1 onion, sliced
- 2 stalks celery, chopped
Instructions
- Combine softened butter, garlic, rosemary, thyme, and parsley. Refrigerate it until ready to use. You can make it a day or so ahead.
- Rinse the turkey legs with water, then pat dry with paper towels. Season them with salt and pepper or turkey seasoning.
- Remove the herbed butter from the fridge, and bring it to room temperature or microwave for about 20 seconds.
- Loosen the skin by running your fingers carefully between the skin and the meat. The skin is fragile, so be careful not to tear it.
- Generously rub the legs with the herb butter mixture and refrigerate until ready to cook (up to 24 hours).
- Preheat oven to 400ºF (200ºC).
- Place onion, celery, and rosemary and thyme stems in a 3-quart baking dish or tray, depending on the size of the turkey legs. Then, place the legs on top of the vegetables.
- Roast the turkey legs for 30 minutes, then reduce the heat to 325°F (160℃). Continue roasting until an instant-read thermometer reads 165°F (75℃) in the thickest part of the turkey leg (30-40 minutes more, depending on their size).
- If the turkey browns too fast, tent it with foil to prevent over-browning.
- Remove the baking dish from the oven and let it rest for 10-15 minutes before carving so the juices settle back into the meat for juicier turkey.
- Reserve turkey drippings for gravy (if desired) and enjoy with mashed potatoes or roasted vegetables.
Tips & Notes:
- The internal temperature on an instant-read meat thermometer inserted in the thickest part of the leg will read 165℉ (75℃). The total roasting time is usually a little more than an hour.
- Allow the turkey legs to rest for approximately 10-15 minutes after cooking so the juices can settle back in for moist, flavorful meat.
- You can also make these beauties in an air fryer! Cook the turkey legs for 40-50 minutes at 375℉ (190℃), turning them halfway through.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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