Roasted Turkey Legs
Roasted Turkey Legs are a great low-fuss alternative to roasting a whole turkey. After roasting in butter and fresh herbs, the meat becomes super moist and richly flavored, while the skin is nice and crispy. This turkey drumstick recipe is a great option for anyone planning a smaller Thanksgiving with just a few people.
Whether you’re planning a smaller family dinner for Thanksgiving or Christmas, or you simply want an easy recipe for the start of the cold weather season, this turkey legs recipe is a great alternative to cooking an entire turkey. These oven-roasted turkey legs are perfect for all dark meat lovers, but the beauty of this recipe is that even if you have a combination of turkey meat, like thighs and turkey breasts, too, it can be ready in less than two hours. The simple ingredients and cooking process of these easy roasted turkey legs create a crispy skin that will make all the family members happy.
Why You Will Love This Roasted Turkey Leg Recipe
- They are less fuss and hassle than roasting a big turkey: Turkey legs are a quick and easy dinner to make! Unlike a large roast turkey, which can take 4 or more hours to cook, this is ready in just under 2 hours.
- This turkey drumstick recipe is a great option for anyone doing smaller Thanksgiving gatherings or if you are having a few different Thanksgiving-themed meals. One large leg will serve 2-3 people, so you can adjust the numbers accordingly.
- Dark meat lovers rejoice! The meat is moist and has a much richer flavor than its white meat counterpart.
- This turkey drumstick recipe is Paleo, Whole30, Keto, Gluten-free, Dairy-free, and Specific Carbohydrate Diet legal.
Ingredients You Need To Make This Recipe
- Turkey legs: You can also add in turkey breasts or turkey thighs for a variety of meat for the whole family.
- Ghee (or butter): Using ghee (or even olive oil and vegan butter) will make this recipe dairy-free, but butter is a great option, too.
- Fresh Herbs: Rosemary, Thyme, and Sage are a delicious herby combination for this recipe, but you can feel free to add oregano or marjoram or even as a substitute if you don’t have the others.
- Fresh garlic: I like using fresh garlic, but if you don’t have any, you can use minced garlic or even garlic powder.
- Salt and Black Pepper: Kosher salt is a great option for this recipe, but sea salt would also work well. Season both salt and pepper to your liking.
- Chicken or Turkey stock: Homemade stock is such a delicious option, but if you don’t have any on hand, feel free to use store-bought. I love Pacific Foods and Imagine because they are both SCD-legal. You can also use turkey or chicken broth if you don’t have stock.
You can find a full list of ingredients in the recipe card below
How To Make This Roast Turkey Legs Recipe
- Preheat the oven to 350 degrees F.
- In a small bowl, stir together the softened ghee or butter with the herbs, garlic, salt, and pepper.
- Pat the turkey legs dry with a paper towel and place them in a baking dish.
- Separate the skin from the meat of the legs and rub the herb butter/ghee in between the skin and meat of each leg on both sides, as well as all over the top of the skin.
- Transfer the baking dish to the oven and cook the turkey for an hour and 30 minutes or until a meat thermometer inserted into the thickest part of the leg reads 170º. I like to baste the turkey legs with the liquid from the bottom of the pan every 30-40 minutes as they cook.
Could I Make This Turkey Leg Recipe In A Slow Cooker?
Yes! Slow-cooking turkey legs is a delicious way to enjoy this recipe. First, mix the butter, herbs, garlic, salt, and pepper. Pat dry the turkey legs, separate the skin, and rub the butter/herb mixture under the skin and on top. Pour broth into the bottom of the slow cooker and place turkey legs in the broth. Cover and cook on low for 6-8 hours or high for 3-4 hours. Be sure to baste along the way to ensure ultimate juiciness! With an instant-read thermometer, check that the temperature is 170 degrees F. To achieve a crispy skin, simply place the turkey legs on a rimmed baking sheet and broil to desired crispiness right before serving. It won’t take long, though, so keep an eye on it!
Could I Make This Recipe In An Instant Pot?
This turkey drumstick recipe is quick and easy in an instant pot. To start, mix the butter, herbs, and spice mix. Pat dry the turkey legs, separate the skin, and rub the butter/herb mixture under the skin and on top. Pour broth into the bottom of the instant pot and place turkey legs in the broth. Lock the pressure cooker lid and cook on high pressure for 25 minutes. Let the pressure come down naturally for 20 minutes, and quickly release the steam. Check internal temperature with an instant-read thermometer for a reading of 170 degrees F. For added crispiness, place under a broiler until the desired crisp is achieved. It won’t take long, though, so keep an eye on it!
Can I Make This Recipe In An Air Fryer?
This turkey drumstick recipe can also be made in an air fryer for a delicious crispy result but also tender turkey legs. To start, preheat the air fryer to 400 degrees F. Pat dry the turkey legs, separate the skin, and rub the butter/herb mixture under and on top of the skin. Place the turkey legs on the tray and cook for 25 minutes and then flip over. Cook for another 10 minutes, and check the internal temperature with an instant-read thermometer. Temperature should read 170 degrees F.
Tips And Tricks For Getting The Perfect Roasted Turkey Leg
- Take all of the guesswork out of cooking a turkey by using an instant-read thermometer. An internal temperature of 170º Fahrenheit is the magic number you want to hit in the thickest part of the meat to ensure it’s cooked through.
- When spreading the ghee/butter and herb mixture over the legs, separate the skin from the meat and spread it underneath for maximum flavor and extra juicy meat.
- Adding chicken or turkey stock to the bottom of the baking dish while it cooks will ensure the turkey is the best way to ensure it is super moist.
- Baste and baste some more. I think there is zero downside to basting the turkey legs every 30-40 minutes. This will give you juicy turkey legs and give the skin extra flavor.
Would This Work For A Turkey Breast Too?
Yes definitely! If you would like both white and dark meat for a small dinner, you could roast a 2-3 lb. turkey breast and 1-2 legs together. Place them all in a large baking dish and season the breast the same way you would season turkey legs. As long as the breast is 2-3 lbs., the cook time should be the same time as the legs (but be sure to use a meat thermometer to confirm this).
What Should I Serve With These Roasted Turkey Legs?
Save all of the liquid from the bottom of the roasting pan so that you can make this Flourless Gravy. It only takes a few minutes to prepare and is delicious poured over the turkey. I would also recommend making my 3-ingredient Cranberry Sauce to serve on the side.
What About Leftovers
- Store any leftover turkey in an airtight container in the fridge for up to 3-4 days to make turkey sandwiches for days.
- You can freeze any leftover sliced turkey and use it in future in soups, stews or as a substitute for chicken in recipes. Frozen cooked turkey will last up to 4 months in the freezer. To help it remain moist, I recommend freezing it in a container or ziploc bag with any of the excess liquid from the pan or alternatively 1/4 cup of chicken stock or turkey stock.
- Use leftover turkey in soup! My mom used to always make Turkey Mulligatawny Soup two days after Thanksgiving, and it’s now something I make each year, too. Also, you don’t want to miss my Leftover Turkey Soup recipe. If you are looking for a more “classic” soup, you could substitute the chicken in my Chicken Pot Pie Soup recipe for turkey. All of these soups also freeze well, so you can have them on hand for easy meals throughout the winter.
Here are a few more recipes to add to your Thanksgiving spread…
- Brussels Sprout, Bacon & Kale Gratin
- Flourless (Grain Free) Gravy
- One Pan Green Beans & Bacon
- The Best Cauliflower Mash
- Caramelized Leek, Fennel & Onion Gratin
- Hasselback Butternut Squash
- Sheet Pan Roasted Butternut Squash, Brussels Sprout & Bacon
- Bacon Wrapped Green Bean Bundles
- Cauliflower Stuffing
- 3-Ingredient Cranberry Sauce
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Roasted Turkey Legs
Ingredients
- 2 large turkey legs
- 1/3 cup softened ghee (or butter)
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2/3 cup chicken or turkey stock
Instructions
- Preheat the oven to 350º Fahrenheit (175º Celsius)
- In a bowl stir together the softened ghee or butter with the herbs, garlic, salt and pepper
- Pat the turkey legs dry with a paper towel and place them in a baking dish large enough to allow them to lie flat.
- Use your hands to separate the skin from the meat of the legs. Rub the herb butter/ghee in between the skin and meat of each leg on both sides, as well as all over the top of the skin.
- Pour the chicken stock into the bottom of the baking dish. Transfer the baking dish to the oven and cook the turkey for an hour and 30 minutes or until a meat thermometer inserted into the thickest part of the leg reads 170º. I like to baste the turkey legs with the liquid from the bottom of the pan every 30-40 minutes as it cooks.
Nutrition
This post was originally published on November 23, 2020 and updated with new photos and copy on August 6, 2024.
Do you cover the turkey when placing in the oven?
I never comment like this, but this was the BEST Turkey ieever had! Now irony hadneeg for me so I fowedtherecie, just reducing the amount as consistently as i could. It was duly cooked I just about 1 hr.. the basting was a key, I cooked it right up in the baking dish with the excess aseandd put just a bit of chicken broth in it! Totally juicy.i will never cook any kind of turkey without this sauce again. Putting it under the skin was a great idea! ! Thank you so much!
I follow this recipe exactly, literally I will never make turkey any other way. A full bird? Waiting 6+ hours? Absolutely not. The legs are the best part anyway. Gone are the dark, dim days of ingesting the dry meat of elders. The dude who gave 1 star to the recipe is pushing this absolute gem down in the search — I literally scoured the Internet to find this again. Disregard Daniel who can’t make a simple conversion. 😎
Do you cover the turkey when placing in the oven?
Why are some people still using Fahrenheit?
What kind of idiot gives a one-star rating based on the use of the standard unit of temperature measurement in the country where the recipe blogger resides?
I have MCAS and have to avoid high histamines like the broth. Could I subtitute water instead? Also could I roast on convection to cut the time?
Thank you for recipe! We’re just 3 for dinner this year and keeping it simple.