Roasted Turkey Legs
Add Preferred Source
When I want classic holiday flavor without roasting a full turkey, Roasted Turkey Legs are my answer. The meat pulls away from the bone easily, and the skin crisps up beautifully, golden brown. Poultry seasoning, white wine, and chicken broth combine to build deep, savory flavors as they cook together in the oven.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make this dish for Thanksgiving when hosting a smaller crowd, Christmas dinners, and Sunday family meals throughout fall and winter. They’re perfect for potlucks because they travel well and look beautiful on a platter. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Roasted Turkey Legs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These turkey legs come together easily with just a few simple steps and a bit of patience while they roast.
Preheat Your Oven
Set the oven to 350°F (180°C) so it’s ready when you need it. I like using this oven thermometer to make sure the temperature is accurate.
Arrange the Turkey Legs
Place the whole legs in a large casserole or roasting pan. I use a Dutch oven because it distributes heat evenly and goes from oven to table beautifully.
Ensure the dish is deep enough to accommodate the liquid you’ll be adding.
Season Everything
Sprinkle both sides of the turkey legs generously with poultry seasoning, salt, and black pepper. Add the chopped onions and nestle them around the turkey drumsticks so they cook in all the delicious flavor.
The onions will soften and caramelize as everything roasts together.
Add the Liquid and Cover
Pour 1 cup of chicken broth and the white wine into the dish. Reserve the remaining broth for basting later.
Cover the dish tightly with foil and bake for 1 hour, or until the legs begin to brown. The liquid creates steam under the aluminum foil, keeping the meat incredibly moist.
Uncover and Finish Roasting
Remove the foil and baste the turkey legs with the remaining 1 cup of broth. You can use a silicone basting brush for this, or just spoon the liquid over the juicy meat of the whole turkey leg.
Bake uncovered for another hour, or until the skin is golden and the internal temperature reaches 165°F near the bone, specifically in the thickest part of the leg. I check the temperature with an instant-read digital meat thermometer to ensure they’re done.
Remove the turkey legs from the oven and let them rest for 10 minutes before serving.
Garnish and Serve
Sprinkle with fresh parsley before serving for a pop of color and freshness. These juicy turkey legs look stunning on a platter, and the pan juices make an incredible natural gravy.
If you’re taking these to a gathering, transport them in this insulated casserole carrier to keep them hot. You can pour the pan juices into a separate container with a tight lid so they don’t spill in your car.
Ingredients
- 4 turkey legs
- 1 cup chopped onion
- 1 tablespoon poultry seasoning
- Salt and black pepper to taste
- 2 cups chicken broth divided
- 1 cup white wine
- Fresh parsley chopped (for garnish)
Instructions
- Set the oven to 350°F (180°C).
- Place the turkey legs in a large casserole or roasting dish.4 turkey legs
- Sprinkle both sides of the turkey legs with poultry seasoning, salt, and black pepper. Add the chopped onions and nestle them evenly around the legs.1 tablespoon poultry seasoning, Salt and black pepper, 1 cup chopped onion
- Pour 1 cup of chicken broth and the white wine into the dish. Reserve the remaining broth for basting. Cover the dish tightly with foil and bake for 1 hour, or until the legs begin to brown.2 cups chicken broth, 1 cup white wine
- Remove the foil, baste with the remaining 1 cup of broth, and bake uncovered for another 1 hour, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) near the bone. Remove from the oven and let the turkey legs rest for 10 minutes before serving.
- Sprinkle with fresh parsley before serving.Fresh parsley
Notes
- Bring the legs to room temperature and pat them dry: Let the turkey legs sit at room temperature for 30 minutes, then use paper towels to thoroughly dry them before seasoning, ensuring there are no drippings.
- Swap bone-in thighs: This recipe works perfectly with bone-in turkey thighs instead of drumsticks. They cook in the same amount of time and have slightly more meat per piece.
- Customize your seasonings and add-ins: For extra flavor, rub 2 tablespoons of softened butter under the skin before seasoning. Add 1 teaspoon each of garlic powder and paprika to your poultry seasoning mix. Tuck herbs like fresh thyme and rosemary sprigs around the legs with the onions, and squeeze lemon juice into the broth mixture.
- Adjust cooking time based on size of the turkey legs: If your turkey legs are smaller or larger than average, adjust the cooking time accordingly. This recipe is perfect for small Thanksgiving gatherings when a whole bird feels like too much.
- Check the internal temperature: Always use a meat thermometer and check near the bone. Turkey legs are done when they reach an internal temperature of 165°F, ensuring they are safe to eat and have perfectly cooked golden skin.
- Storage instructions: Store leftover turkey legs in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in the oven to keep the meat tender.
Nutrition
How to Store Leftovers
Let the turkey legs cool completely before storing them. Transfer them to an airtight container and keep them in the fridge for up to 3 days.
The meat stays tender and reheats beautifully in the oven or microwave. For longer storage, wrap each leg individually in plastic wrap, then place them in a freezer-safe gallon freezer bag or container. I love using freezer-safe glass containers for this because they prevent freezer burn and stack neatly.
Freeze for up to 3 months. When you’re ready to eat them, thaw overnight in the fridge and reheat in a 350°F oven until warmed through. The skin won’t be quite as crispy after freezing, but the flavor is still fantastic.
What to Serve With Roasted Turkey Legs
I love serving these turkey legs with classic comfort sides like mashed potatoes, roasted broccoli, or stuffing. The pan juices work perfectly as a gravy over everything. A simple green salad or steamed green beans balances out the richness of the turkey.
More Easy Turkey Recipes for You to Try at Home
Check out these other turkey recipes I think you’ll enjoy.
- Roasted Turkey with Cranberry Stuffing
- Spatchcock Turkey
- Turkey Burger
- Turkey Meatloaf
- Leftover Turkey Casserole
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
