There are many reasons why roasting turkey legs is a great idea. Maybe you’re doing a smaller Thanksgiving this year, and don’t need a whole turkey. Or maybe your family prefers dark meat, so it makes more sense to only cook legs so that everyone gets what they like. Roasted turkey legs are a great way to enjoy a Thanksgiving meal on any random weekend, without the hassle of roasting a whole bird too! Whatever the reason, you’re going to love this recipe for roasted turkey legs! Roasting them in the oven at high heat ensures that the skin gets crispy, and a long cook time makes this sometimes tough cut of meat fall off the bone tender. If you want to only cook a smaller amount of white meat turkey, go see my recipe for roast turkey tenderloin. Serve this turkey main dish with tasty sides like crockpot mashed potatoes and buttery herb stuffing for the best mini thanksgiving feast. Don’t forget the pumpkin pie!
Why You’ll Love This Recipe
Ingredients For Roasted Turkey Legs
Complete list of ingredients and amounts can be found in the recipe card below.
Turkey Legs: I’m cooking two turkey legs that are each about 2 pounds. Turkey legs come in different sizes, so you can cook 3 or 4 smaller ones too. Just be sure to reduce the cooking time a bit. Butter: This is key to getting tender, juicy meat. We’ll mix the butter with seasonings, and insert it underneath the turkey skin. Spice Blend: A tasty combination of garlic powder, paprika, thyme, rosemary, salt, and pepper is all you need. You can also use my turkey seasoning recipe. It includes brown sugar to balance the other flavors.
What You Need to Make Turkey Gravy
The Drippings from the Pan: Remove the cooked turkey legs, and make good use of all of the flavor left in the pan to make savory turkey gravy. Butter and Flour: My preferred method of thickening turkey gravy is with flour, but I’ll tell you how to do it with corn starch as well. Broth: You’ll need 2-3 cups of liquid to make gravy. Turkey stock or chicken broth is ideal, but you can also use water, milk, or some combination of all of these.
How To Make Roasted Turkey Legs
Start by preheating the oven to 375°F/190°C. You can line your baking sheet with parchment paper, but if you plan to make the gravy you should skip the paper.
How To Make Turkey Pan Gravy
Recipe Tips
Butter is Key: Adding herb butter under the skin of the legs will keep the meat moist. Because the skin shrinks when it cooks, the meat will be exposed, but the butter is there to protect it! So is Foil: 20 minutes roasting uncovered gives the turkey skin a chance to render and get crispy, but for the rest of the cooking time the legs should be covered so they don’t dry out. Don’t pull them out early: The secret to baking tender turkey legs is to cook them for a long time. They’ll need at least an hour and 10 minutes in the oven. Make gluten-free gravy: Skip the flour. Instead, cook the drippings and broth until boiling, then stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
Storing Tips
Store leftover baked turkey legs in an airtight container, in the fridge, for up to 4 days. I usually remove the meat from the bone before storing it so that it’s easy to grab for sandwiches or enjoy with a salad for lunch the next day.
What To Serve With Roasted Turkey Legs
If you’re roasting turkey legs as an alternative to roasting a whole bird for a holiday, you should definitely check out our collection of thanksgiving recipes! Here are my favorite sides to serve with turkey:
Roasted Root Vegetables Boursin Mashed Potatoes Creamy Green Bean Casserole Sausage Stuffing
For a less holiday-like, but still impressive meal, try roasted turkey legs with creamy Parsnip Puree and Bacon Wrapped Asparagus bundles. Roasted Turkey Legs are easy to make and juicy and delicious using this recipe. Save this for the next time you want to enjoy a turkey dinner with less chaos than a full holiday meal! © Little Sunny Kitchen
