Herb Roasted Turkey Drumsticks (Printable Version)
Tender turkey drumsticks infused with herbs and garlic, roasted to a golden crisp.
# What You'll Need:
→ Turkey
01 - 4 large turkey drumsticks (about 2.5–3 lbs total)
02 - 2 tablespoons olive oil
→ Herbs & Aromatics
03 - 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
04 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
05 - 2 tablespoons fresh parsley, chopped
06 - 4 garlic cloves, minced
07 - 1 teaspoon dried oregano
→ Seasonings
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon smoked paprika (optional)
→ For Roasting
11 - 1 lemon, sliced
12 - 1 cup (240 ml) low-sodium chicken broth or water
# How to Make It:
01 - Preheat oven to 400°F. Pat turkey drumsticks dry with paper towels.
02 - In a small bowl, combine olive oil, rosemary, thyme, parsley, garlic, oregano, salt, pepper, and smoked paprika.
03 - Rub the herb mixture evenly over the turkey drumsticks.
04 - Place drumsticks on a rack in a roasting pan or on a rimmed baking sheet lined with parchment paper. Tuck lemon slices around the drumsticks. Pour broth or water into the pan, avoiding pouring over the turkey.
05 - Roast for 1 hour and 15 minutes, turning drumsticks once halfway through. Cook until skin is deep golden brown and internal temperature reaches 175°F.
06 - Allow to rest for 5–10 minutes before serving to retain juices.
# Expert Insights:
01 -
- The skin crisps up beautifully while the meat stays juicy underneath, no babysitting required.
- Herbs and garlic do all the heavy lifting flavor-wise, so you're not scrambling for a complicated sauce.
- It works just as well for a weeknight dinner as it does for feeding a crowd.
02 -
- Patting the skin completely dry is non-negotiable if you want that crackling texture; wet skin will steam instead of crisp.
- Don't skip the lemon slices or the broth in the pan—they're not garnish, they're part of why the meat stays moist and flavorful.
03 -
- A meat thermometer takes the guesswork out; aim for 175°F in the thickest part of the thigh without touching bone.
- If your oven runs hot, keep an eye starting around the 50-minute mark so the skin doesn't char before the meat cooks through.