Roasted turkey legs are delicious anytime and perfect for smaller Thanksgiving gatherings. High-heat baking ensures crispy skin and juicy meat.
Not everyone wants to roast a whole turkey for Thanksgiving. I rarely do. Perhaps yours is a small gathering, or maybe your family members prefer white or dark meat. Roasting just turkey legs, turkey breasts, or turkey wings means a shorter roasting time and a better-tasting bird. Roasting just parts of the turkey prevents the issue of the white meat becoming too dry by the time the dark meat is fully cooked.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Turkey legs: Bone-in and skin-on.
- Melted butter: I typically use salted butter, but unsalted is fine. You can use ghee as an alternative to butter.
- Seasoning mix: Sea salt, black pepper, garlic powder, dried thyme, and paprika. Sometimes, I use smoked paprika instead of regular paprika for a smoky flavor.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Coat the turkey pieces with melted butter and sprinkle them with the spices. Arrange them on a roasting rack and coat them with oil.
Roast the turkey uncovered for 15 minutes in a preheated 450°F oven to brown the skin. Loosely cover with foil and keep roasting until it reaches an internal temperature of at least 165°F. Let it rest for 10 minutes before serving.
Used this recipe one time and frantically searched for it again tonight because it was that good. It's easy and I rarely follow a recipe exactly as it says but I did in this case and it came out perfectly. I made sure to save it this time.
Michelle
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Recipe Tips
How long to Roast
Adjust the recipe as needed to match the size of your turkey legs. Over the years, I tested this recipe with legs ranging in size from 10 to 16 ounces. This method works well for all of them - you'll just need to roast the larger ones for longer.
10-ounce pieces will usually need about 30 minutes of roasting (covered) after the initial 15 minutes. 12-14 ounce ones will need about 40 minutes, and 16-ounce ones will need 45-50 minutes. Always test with a thermometer inserted into the thickest part and not touching the bone to ensure they are done.
For the largest turkey legs, weighing 1 pound, an alternative method I tested in 2023 is to bake them in a 350°F oven for at least 90 minutes and up to two hours. Cover them loosely with foil once the tops are deeply browned, which should happen after 60-75 minutes, depending on your oven. The photo below shows the delicious result of using this method on a one-pound turkey leg - look at that gorgeous dark, crispy skin and perfectly cooked, juicy meat!
Shortcut (Even Easier!)
Skip the butter. Coat the turkey legs with avocado oil spray, sprinkle them with the seasonings, place them on the roasting rack, and spray the tops again to keep the spices moist. Roast for 15 minutes uncovered, then cover loosely with foil and keep roasting until cooked through. The photo below shows the delicious results of this method.
Recipe FAQs
I prefer baking them relatively quickly at 450°F, which yields the best results: crispy, well-browned skin and juicy, succulent meat. If the legs are truly huge - around a pound each - an acceptable alternative is to bake them slowly in a 350°F oven, until the inside is cooked through and the skin is browned.
The secret is to pick medium-sized legs and roast them relatively quickly at a high temperature. Then, let them rest for a few minutes before digging in to allow the temperature to climb a bit more and the juices to settle.
The oil keeps the spices and herbs moist and helps prevent them from burning in the hot oven.
165°F is the minimum you should aim for. However, turkey legs have more connective tissue and fat than white meat, so cooking them to a slightly higher temperature of 175-180°F (as shown in the image below) can make them even more tender and flavorful.
Serving Suggestions
On Thanksgiving, I serve turkey legs with the classic holiday items, including cranberry sauce, cornbread, and green bean casserole. The photo below shows a turkey leg served with mashed cauliflower, gravy, and cranberry sauce.
When I make them throughout the year, I like to serve them with a side dish I can roast in the same 450°F oven, such as roasted peppers, roasted broccoli, roasted okra, and carrot chips. They also pair well with simple salads, including homemade coleslaw, arugula salad, and cucumber vinegar salad, as shown in the image below.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. I don't like to reheat leftover poultry, so I serve them cold with veggies, pickles, and Dijon mustard, as shown in the photo below.
Alternatively, I remove the skin, pull the meat away from the bones, shred it, and serve it in a salad. The images below show two typical salads that I like to make. The first includes lettuce, tomatoes, olives, and hearts of palm slices in addition to leftover turkey meat. I dressed this salad with a simple vinaigrette.
The second photo shows an even simpler salad of lettuce, tomatoes, olives, a pile of leftover turkey meat, and Thousand Island dressing from a bottle.
Recipe Card
Juicy Roasted Turkey Legs
Video
Ingredients
- Avocado oil spray
- 4 turkey legs - 10 ounces each; see notes below
- ¼ cup butter - melted
Seasoning mix:
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
- Preheat the oven to 450°F. Line a roasting pan or rimmed baking sheet with foil for easy cleanup, fit it with a rack, and grease the rack.Avocado oil spray
- Pat the turkey legs dry with paper towels. Brush them all over with melted butter and rub them with the seasoning mix. Place them on the roasting rack and lightly spray them with avocado oil to protect the spices and keep them moist.4 turkey legs, ¼ cup butter, 1 teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon paprika
- Place the turkey in the oven. Roast it, uncovered, for 15 minutes, or until the skin is browned.
- Loosely cover the turkey with foil to avoid scorching the top, and continue roasting until an instant-read thermometer inserted into the thickest part and not touching the bone registers a minimum temperature of 165°F. This should take about 30-50 more minutes, depending on your oven and the size of the turkey legs. See the notes section below for tips.
- Remove the turkey drumsticks from the oven and allow them to rest, still covered in foil, for 10 minutes before serving. Do not skip this step - it will enable the juices to redistribute and settle, keeping the meat juicy.
Notes
Roasting time
Adjust the recipe as needed to match the size of your turkey legs. Over the years, I tested this recipe with legs ranging in size from 10 to 16 ounces. This method works well for all of them - you'll just need to roast the larger ones for longer. 10-ounce pieces will usually need about 30 minutes of roasting (covered) after the initial 15 minutes. 12-14 ounce ones will need about 40 minutes, and 16-ounce ones will need 45-50 minutes. Always test with a thermometer inserted into the thickest part and not touching the bone to ensure they are done. For the largest turkey legs, weighing 1 pound, an alternative method I tested in 2023 is to bake them in a 350°F oven for at least 90 minutes and up to two hours. Cover them loosely with foil once the tops are deeply browned, which should happen after 60-75 minutes, depending on your oven.Internal Temperature
165°F is the minimum you should aim for. However, turkey drumsticks have more connective tissue and fat than white meat, so cooking them to a slightly higher temperature of 175-180°F can make them even more tender and flavorful.Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days or freeze the cooled leftovers in freezer bags for up to three months (thaw them overnight in the fridge). I don't like to reheat leftover poultry, so I remove the skin, pull the meat away from the bones, shred it, and serve it cold in a salad.Nutrition per Serving
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Brian says
I make these weekly. They are juicy and flavorful. We love them freshly roasted and they're also great as cold leftovers.
Vered DeLeeuw says
I'm so glad you like this recipe, Brian! Thank you very much for the review.
Kara says
First time I’ve had a dry turkey drumstick. No I did not overcook, it was 160° when it came out of the oven.
Vered DeLeeuw says
Very interesting, Kara! I don't usually find that turkey legs require brining, but since it was cooked to the correct temperature, and I assume you followed the recipe, it was probably a tough bird that could have benefited from brining.
Michelle says
Used this recipe 1 time and frantically searched for it again tonight bc it was that good. It's easy and I rarely follow a recipe exactly as it says but I did in this case and it came out perfectly. I made sure to save it this time.
Vered DeLeeuw says
Wonderful, Michelle! I'm so glad you like this recipe so much. Thank you very much for the review.
Michelle Joan Ladd says
Thanks for sharing this recipe. i bought a turkey leg weighing 2 pounds. Followed the directions and cooked at 350. it was absolutely perfect.
Vered DeLeeuw says
Wonderful, Michelle! I'm so glad you enjoyed this recipe. Thank you for the review.
sally says
Excellent! My family thought they were THE BEST!!
I used smoked paprika in the Seasoning Mix and added 1/2 tsp onion powder, 1 tsp thyme, and 1/2 tsp sage.
I increased the total amount of the Seasoning Mix, since the turkey legs I bought were about 20 oz each. Took a little longer in the oven, but were perfect!
Vered DeLeeuw says
Yay! I'm so glad you and your family enjoyed this recipe, Sally. Thank you for the detailed review and for sharing your tweaks.
Jocelyn Sims says
I've made this exact recipe with turkey drums and it was delicious and perfect! I'm wondering if it would work with about 7 lbs of turkey drums AND thighs. Thank you!
Vered DeLeeuw says
Hi Jocelyn,
I think so, but I only tested this recipe with turkey drumsticks.
Mac says
Trying these for lunch today. 450 seems so hot for that long. Are we all sure??? Also do you flip them at all while cooking? Re-spray while cooking?
The 3 I’m cooking 10 ounces/11 and 12
Vered DeLeeuw says
Hi Mac,
I do not flip them or re-spray but I protect them with foil after the first 20 minutes. Feel free to roast at 350°F until they reach 160°F - start checking after an hour but expect it to take about 90 minutes.
BK says
Love this recipe. Simple to follow, looks great, tastes the best and explains why letting it rest. Never understood till now. Thank you!!!!
Vered DeLeeuw says
You're very welcome! Thanks for the comment.
Carol says
Hi! I’m having a smaller gathering than usual (7-9 people). I just purchase a 9.75 lb bone-in turkey breast, but now I am wondering if I should get a couple turkey drumsticks in case somebody prefers dark meat. Would it be too complicated to roast both of them at the same time? This will be the first time I’ve done a turkey breast - I just got a little tired of doing a whole turkey (30+ years) and it seemed easier to just do a breast. Now I’m second-guessing myself and getting a little nervous, lol.
Vered DeLeeuw says
Hi Carol,
If the turkey breast is up to four pounds and the drumsticks are relatively small (around 10 ounces), you can absolutely roast both in the same 450°F oven. I've done it several times. The drumsticks are ready faster, so place them in the oven later than the breast.
Marsha says
We are deep frying the turkey, so I won't have any drippings to speak of. My son-in-law likes turkey legs so I thought I would roast some and save the drippings for gravy on Thanksgiving. Do you get very much drippings from roasting the legs this way? Should I put some water in the bottom of the pan to prevent the drippings from burning?
Vered DeLeeuw says
Hi Marsha,
If you want drippings, use a rimmed 9 X 13-inch baking dish instead of a roasting pan and add 1/2 cup of water to the bottom of the pan. The skin won't be crispy, but you'll have drippings.