Juicy Oven Roasted Turkey Legs
easyhealthyrecipes.com/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!
Recipe makes approximately 4
Ingredients Needed
- 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).
Recipe 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 Info (Approximate)
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