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.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1 10

Resting Time 10

Total Time 1 25

Servings

Calories 730kcal

Author Imma

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.

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.

Nutrition