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Three roasted turkey legs with herbs and chopped onions on a white plate, garnished with fresh parsley.

Roasted Turkey Legs

I love making these Roasted Turkey Legs for all the satisfaction of a full turkey dinner with less work. Poultry seasoning and white wine create deep, savory flavor, while chicken broth keeps the meat juicy and tender. I make them for Thanksgiving when hosting a smaller crowd, Christmas dinners, Sunday family meals, and potlucks. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: Roasted Turkey Legs
Servings: 4
Calories: 1013kcal

Equipment

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)
US Customary - Metric

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

Calories: 1013kcal | Carbohydrates: 5g | Protein: 134g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Cholesterol: 483mg | Sodium: 944mg | Potassium: 1959mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 3mg | Calcium: 143mg | Iron: 12mg
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