Roasted Turkey Legs (Printable Version)

Turkey legs roasted with herbs and spices for crispy skin and tender, juicy meat.

# What You'll Need:

→ Turkey

01 - 4 turkey legs with skin (approx. 2.5 to 3 pounds total)

→ Marinade

02 - 3 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
05 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon onion powder
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Juice of 1/2 lemon

→ Vegetables (optional)

11 - 1 large onion, sliced
12 - 2 carrots, cut into large chunks
13 - 2 celery stalks, chopped

# How to Make It:

01 - Set oven to 400°F and allow it to reach temperature before cooking.
02 - Combine olive oil, garlic, rosemary, thyme, smoked paprika, onion powder, salt, black pepper, and lemon juice in a small bowl to form the marinade.
03 - Pat turkey legs dry using paper towels. Apply marinade evenly over all sides of the turkey legs.
04 - Place sliced onion, carrots, and celery in the bottom of a large roasting pan to create a flavorful base.
05 - Set turkey legs atop the vegetable bed or directly on the roasting pan if skipping vegetables.
06 - Cook in the preheated oven for 1 hour and 20 minutes, turning once halfway through until skin is golden brown and internal temperature reaches 170°F.
07 - Remove from oven, tent with foil loosely, and let rest for 10 minutes prior to serving.

# Expert Insights:

01 -
  • Crispy, golden skin that shatters under your fork while the meat inside stays incredibly tender and juicy
  • The herb marinade is simple enough for a Tuesday dinner but impressive enough for when friends drop by
  • Everything happens in one pan, which means minimal cleanup after a satisfying meal
02 -
  • The halfway turn is essential—it's the difference between skin that crackles and skin that stays rubbery on one side. Set a timer so you don't forget.
  • Don't skip letting the meat rest. I used to slice right away, and the first bite was always drier than the last. Those 10 minutes matter more than they seem.
03 -
  • Marinate overnight if you have the time—the meat absorbs flavors more deeply and becomes noticeably more tender
  • Save those pan drippings and strain them through a fine sieve. You've just made instant gravy or sauce without any extra work

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