Discover the simple method for making perfectly roasted turkey legs that requires neither flipping nor foiling. Toss the turkey legs in a mixture of oil, salt, and your own spice blend, then bake them at 400°F until the skin crisps up and the meat is thoroughly cooked.
Are you craving a juicy, flavorful turkey leg without the hassle of roasting an entire bird? Well, look no further! This guide will walk you through the simple process of baking turkey legs in the oven, resulting in a tender and delicious treat that’s perfect for any occasion
Ingredients:
- 2 large turkey legs (drumsticks)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions:
- Preheat the oven to 350°F (175°C).
- Prepare the turkey legs: Remove the turkey legs from the refrigerator 15 minutes before baking to bring them to room temperature. Pat them dry with paper towels to absorb any excess moisture.
- Season the turkey legs: In a small bowl, combine the salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, dried oregano, black pepper, and cayenne pepper (if using). Rub the spice mix evenly over the turkey legs, ensuring they are well coated.
- Prepare the baking dish: Line a deep baking dish with parchment paper for easy cleanup. Place the seasoned turkey legs in the prepared dish.
- Bake the turkey legs: Place the baking dish in the preheated oven and bake for 1 hour. After 1 hour, check the internal temperature of the thickest part of the turkey leg using a meat thermometer. The temperature should reach 165°F (74°C) for the meat to be fully cooked. If the temperature is not yet reached, continue baking for 10-minute intervals, checking the temperature each time until it reaches 165°F.
- Rest the turkey legs: Once the turkey legs are cooked, remove them from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful meat.
Tips:
- Use different spices: Feel free to experiment with different spice combinations to create your own unique flavor profile.
- Add fresh herbs: For an extra burst of flavor, add fresh herbs like thyme, rosemary, or sage to the baking dish along with the turkey legs.
- Adjust cooking time: The cooking time may vary depending on the size of the turkey legs and your oven. Start checking the internal temperature after 1 hour and continue baking until the desired temperature is reached.
- Use leftovers: Leftover turkey legs can be used in various ways, such as sandwiches, salads, soups, or tacos. You can also freeze them for later use.
Baking turkey legs in the oven is a simple and delicious way to enjoy this flavorful dark meat. With just a few ingredients and easy steps you can create a tender and juicy treat that’s perfect for any meal. So gather your ingredients, preheat your oven, and get ready to experience the joy of oven-baked turkey legs!
About roasting turkey legs
If your family feels that a whole turkey is too much or if you just like the darker meat, then turkey legs are a great choice.
As a big fan of bone-in poultry parts like chicken wings, chicken legs, and of course, turkey legs. I often enjoy experimenting with various methods for preparing these delicious and juicy cuts.
Our family also loves these turkey thighs made in the air fryer recipe I shared with you last year.
I usually make 2 turkey legs for three of us (including one kid). But if you plan on serving them to your guests, prepare at least 1 whole drumstick per person.
Instead of handling the hot pan repeatedly, I prefer to use a simpler method that involves flipping, covering, and uncovering them with aluminum foil.
I just roast turkey legs in a high-sided glass dish or roasting pan lined with parchment paper to minimize cleanup. It creates a shallow, deep cavity that exposes the skin to the perfect amount of crispiness and lets the legs bake evenly.
Since some legs can be very large, the size of the legs will obviously affect how long they take to roast. But I also learned that the length of time the meat takes to cook depends on two factors: whether you cover it or not, and whether you use a deep or regular baking pan.
From my experience, a regular baking sheet pan takes the least time. But the meat might turn out dry. I like to roast them in a deep dish, uncovered, because the result is juicy, easy, and the skin gets perfectly crispy.
You can find the quantities for each ingredient in the recipe card at the end of this post.
Turkey legs: fresh turkey drumsticks with the skin on. If you have frozen ones, let them defrost in the fridge overnight. You can also use this recipe to make turkey wings or thighs.
Olive oil: I use extra virgin olive oil. You can also use melted butter or a combination of both.
The seasoning I used was my favorite homemade blend of salt, paprika, dried thyme, dried rosemary, dried sage, dried oregano, black pepper, and optional cayenne.
Your house will smell wonderful while you roast the meat if you use fresh rosemary, which is optional but adds a deeper piney, woodsy aroma. You can also use other fresh herbs, such as sage, thyme, and Italian parsley.
1). Remove the legs from the fridge at least 15 minutes before baking them. Very cold meat will coon unevenly. Carefully, pat dry the legs on both sides with paper towels to get rid of access moisture. Especially, if they were thawed.
2). In a small bowl mix, salt, and the dried herbs. Brush each leg with some olive oil on both sides. You can also use melted butter. Rub the meat generously with the spice mix on all the sides.
3). Line a deep glass baking dish (or a roasting pan) with a large sheet of parchment paper. Place the legs in the prepared baking dish. Sprinkle with some fresh chopped rosemary on top. I usually break it into smaller pieces with my hands.
4). Roast turkey legs in a preheated oven (400°F) for about 60-70 minutes. After 60 minutes, carefully take out the pan and insert the instant meat thermometer into the thickest part of the meat to check the doneness. If the internal temperature registers 165 degrees F, the meat is cooked.
Otherwise, place it back in the oven and check again in about 10 minutes. Let the meat rest before serving for about 10 minutes.
- My tried-and-true homemade spice mix can be replaced with store-bought poultry dry rub or any other favorite spice (see the recipe card)
- Instead of chopping a cooked leg, use an instant-read thermometer to make sure the meat is cooked.
- Any leftover turkey meat can be frozen for up to three months or stored in an airtight container in the refrigerator for up to three or four days.
- The length of time the turkey legs take to cook will depend on their size, the type of baking pan used, and the oven.
Like any other poultry meat, there are so many ways you can serve this oven-roasted turkey leg. Below, I share a few of my and my familys favorite ways:
- For a traditional Thanksgiving dinner, serve them with mashed potatoes, gravy, cranberry sauce, roasted sweet potatoes, or roasted green beans.
- Main course: For a change of pace, I like to serve turkey meat with easy side dishes like pasta, rice, or roasted vegetables for a quick supper.
- Sandwiches, soups, salad dressings, and tacos and quesadillas can all be made with the leftover turkey leg meat.
- Bone broth: keep the bones to make a small amount of turkey broth. Simply add water, a few whole vegetables, and herbs. Simmer over low heat for a few hours.
Marinating is optional, but it can enhance the flavor of the meat. You can season the turkey legs with the spice mixture before roasting and refrigerate them for a few hours or overnight.
Depending on the size of each leg, it takes between 1 to 1. 5 hours to roast the turkey legs at 400°F.
Yes, you can roast them at 350°F but be prepared for a cooking time approximately 30 minutes longer.
If you have frozen turkey legs, it is recommended to thaw them overnight in the fridge before cooking. Cooking the meat from frozen will take much longer time and may result in uneven cooking.
My favorite basic seasoning blend is a mixture of salt, paprika, dried thyme, dried rosemary, dried sage, dried oregano, garlic powder, onion powder, and black pepper.
Oven Baked Turkey Legs | Easy Baked Turkey Legs | Ray Mack’s Kitchen & Grill
FAQ
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