Juicy Oven Roasted Turkey Legs
Posted: 10/30/25
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If the dark leg meat of the holiday turkey is your favorite part, these super-juicy Oven Roasted Turkey Legs are for you! Seasoned with a delicious homemade spice rub and served with a simple pan-gravy, these tender turkey pieces are the perfect family dinner paired with a few simple sides!
Why You’ll Love This Recipe
- If you really love turkey and want to enjoy it outside of the holidays, this recipe is the perfect place to start!
- These tender, flavorful oven roasted turkey legs yield perfectly spiced and cooked meat, along with a next-level savory gravy made from the pan juices (but we have some tips if you don’t have enough of them, don’t worry!)
- These turkey legs are so versatile and will work with so many different sides. Try them with some simple green beans, homemade cornbread, red skin mashed potatoes or some easy air fryer sweet potatoes. Just serve them with something that will mop up all that delicious gravy. Yum!
Chef’s Tips
- The safe internal cooking temperature of a turkey leg is 165F near the bone, but by cooking them until you reach 170F you guarantee super-juicy meat!
- Don’t be tempted to skimp on the the resting time – not only do you need the time to make that awesome gravy, but it is important to help the meat relax, making sure it is super tender and juicy, instead of tough and dry.
- Leftover turkey meat will keep in the refrigerator for up to 3 days, and is great in soups and sandwiches!
- You can easily make this recipe gluten-free by switching the soy sauce for tamari, and the all-purpose flour for cornstarch or a gluten-free version. Also, be sure to check the ingredients of your chicken broth!
More Easy & Delicious Protein Recipes
- Easy Smoked Tofu Recipe
- Herb Crusted Chicken (Texas Roadhouse)
- How To Make Mock Chicken
- Baked Teriyaki Chicken Thighs
- Healthy Air Fryer Scallops
- Gluten Free Southern Fried Chicken Recipe
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Juicy Oven Roasted Turkey Legs
These easy Oven Roasted Turkey Legs come with a delicious homemade spice rub and a super-savory pan gravy, the perfect way to enjoy turkey for dinner regardless of the time of year!
Ingredients
- 4 turkey legs drumsticks or drumstick & thigh portions, NOT smoked
- 2 tablespoons olive oil or melted butter
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme rosemary, or sage
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes optional, for a little kick
- ½ cup chicken broth or turkey stock
- 2 tablespoons soy sauce or Worcestershire sauce
Gravy
- pan drippings and juices from roasted turkey legs leave everything in the pan!
- 2 tablespoons butter or skimmed fat from the pan if you have enough
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth or turkey broth, warm
Instructions
- Pat the turkey legs very dry with paper towels — this helps the skin get crispy. Rub them all over with olive oil or melted butter.
- Mix the salt, paprika, garlic powder, onion powder, thyme, black pepper, and red pepper flakes together in a small bowl. Massage the spice mix evenly over the turkey legs, getting under the skin wherever possible for extra flavor!
- Optional: if you have time, cover and refrigerate the seasoned turkey legs for 2–8 hours. This helps the salt penetrate and tenderize the meat.
- Preheat your oven to 325°F (160°C). Arrange the turkey legs on a baking dish or roasting pan with the broth, soy sauce, and vinegar in the bottom — this keeps the air moist so the meat stays juicy. Don't pour it over the turkey. Cover tightly with foil and roast for 1 ½ hours.
- After 1 ½ hours, remove the foil, and spoon some pan juices over the legs. Increase the oven temperature to 425°F (220°C). Roast uncovered for 20–25 minutes, or until the skin is golden and crisp and the internal temperature reaches 170–175°F near the bone.
- Transfer to a plate, tent loosely with foil, and rest for 10–15 minutes before serving. This step keeps the juices locked in. Make the gravy while the turkey is resting.
Make the Gravy
- After removing the turkey legs to rest, place the roasting pan directly on the stovetop over medium heat. If you used a glass dish, transfer the drippings to a stainless or cast-iron pan first — otherwise, keep it right where it is. You should see a mix of browned bits and liquid in the pan. That’s your flavor base!
- Add the butter (or use about 2 tablespoons of the rendered turkey fat if there’s enough). Once it melts, stir to loosen the browned bits stuck to the pan bottom.
- Sprinkle in the flour evenly. Whisk constantly for 1–2 minutes, scraping the pan bottom as you go, until the mixture turns golden and smells nutty. This cooks out the raw flour taste of the flour, and builds flavor.
- Slowly pour in about ½ cup of warm broth while whisking vigorously — it’ll bubble and thicken fast. Gradually add more broth, a little at a time, whisking until smooth and glossy. Simmer for 3–5 minutes, whisking and scraping the pan bottom to incorporate all those roasted bits into the sauce.
- Taste and adjust with salt and pepper (See note).
Notes
You can add optional flavor boosters to the gravy like soy sauce, Dijon, or herbs. You may want to do this if you did not get much flavor from the pan the turkey legs cooked in. For extra richness, whisk in a splash of cream or another tablespoon of butter just before serving!
Nutrition Information
Calories: 1121kcal | Protein: 135g | Fat: 59g | Saturated Fat: 19g | Trans Fat: 0.2g | Total Carbs: 6g | Fiber: 1g | Sugar: 1g | Net Carbs: 5g | Vitamin C: 0.3mg | Cholesterol: 498mg | Sodium: 2072mg | Potassium: 1931mg | Calcium: 135mg | Iron: 13mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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