Roasted Turkey Legs Recipe

Good basic recipe. I added a few extra steps: I brined the legs with water & salt in fridge the night before. Rinsed the turkey legs. Added onions instead of celery into the legs. Mixed butter with sage, thyme, rosemary and bit of salt/ black pepper and put that between the meat/skin. I placed the legs in the pan, and sprinkled black pepper on top of skin. Poured 1 can of chicken broth in the pan and added baby carrots in the pan on the outside (love the taste), loosely cover with foil. And baked at 400 degrees instead of 350 (since I was using a small toaster oven - not the big oven, I was afraid that it wouldn't be hot enough) for 2 hours. About 1 hr 10 later, took out the foil and basted them occassionally. 30 min before taking it out, I sucked out a lot of the broth (using the baster) and used that for the gravy. This allowed for the skin to brown and crisp up. Served with potatoes, gravy and corn. It turned out good, meat broke off the bone cleanly and the skin was nicely brown and crispy. Next time I would probably keep the foil on there a bit longer and take it out a bit earlier probably 1 45 min instead of the full 2 hrs.

Use a variation of this recipe, time and time again. I usually have to refer to this for the baking temperature. I foil-line a cookie sheet and rinse the turkey legs off and pat dry. I melt a little butter in a bowl in the microwave and brush it all over the legs and swipe some on the foil to prevent sticking. I then salt the legs, sprinkle thyme, then pepper them lightly, flip to the other side and repeat, reapplying the butter if it looks like it needs it. We prefer thyme on our turkey as opposed to other herbs like rosemary, as it can overpower the taste sometimes and we usually like something a little basic, but with flavor. Generally, this finishes before the 2 hour mark in the oven and I always make my special mashed potatoes with it. I remove the legs from the pan and scrape the drippings off the foil and put them into a pan, add about 1/2 cup (i don't measure) of milk and heat until the drippings blend well with the milk, THEN I add about a tablespoon of flour and simmer until blended and desired thickness (usually a minute or 2). Turkey drippings make THE best gravy, no seasonings needed, it's already there. Serve with another side like green beans or whatever I have on hand. AWESOME. Simple & fool-proof.

I used both celery and onion, just inserting into the skin with my fingers. The butter didn't soften up when I needed it, so I just melted it and brushed it all over. I used salt-free seasoning (because I liked the herbs in it) but did add salt to the legs, as well. I used chicken broth in place of the water and had to add more about half-way through because it was drying out. I covered loosely with foil for the first 45 min and baked another hour, turning once. I would have liked them a little crispier, so I'd turn the oven to 400degF for maybe the last 30-45 min. These were OK. I may make soup or turkey salad with the remainder.

Add rosemary, parsley, herbal seasoning, salt and pepper and garlic to rub over pulled back skin. baste every 30-40 min. put foil over turkey with olive oil added so it doesn't stick.

I too put in brine (Boiled water with salt, so the salt will dissolve, bay leaves and some vinegar). I did that before finding this recipe. Added salt, pepper, Thyme, Paprika, a little olive oil and garlic. Rubbed. I put Basil in the pan, not on the Leg. I added a little chicken stock in the pan. Covered loosely for 1-1.5 hours at 400 degrees. Took out of over and let sit. Very good! and moist!

FANTASTIC! Followed the recipe. I made a butter/garlic salt/onion powder/pepper paste to rub under the skin and on top. I also placed some of that paste in the ribs of the celery. Amazing flavor!!! Added a chicken bouillon cube to the water and made a gravy.

I have a gas oven. I cooked three drumsticks at 350 degrees and they were done after 1 hour and 10 minutes. I peeled back the skin and sprinkled Slap Ya Mama seasoning on the meat. I pulled the skin back over the meat and sprinkled a bit more Slap Ya Mama seasoning. I drizzled with a bit of olive oil. Came out perfect. Cooked on a cookie sheet covered with nonstick foil.

I found some fresh Turkey legs at Winco store the other day. Made this but used celery and onion inside the legs. Then covered the skin and under with garlic herb butter. Sat it on a few celery stocks and broth and slow roasted at 325 for 3 hrs. basting every so often. Surrounded it with red potatoes and asparagus the last hour till both were tender. The skin was to die for and the flavor permeated throughout the meat and making it tender also. For in the middle of the week dinner it was just wonderful for us. Thanks, is in my rotation for sure :)

Yum. Great, easy recipe. I'm a huge onion fan, so I sliced up a white onion and inserted the pieces into slices throughout the drumsticks. It worked really well. I roasted them for about 45 minutes covered, basting regularly, then uncovered them and turned every 20 minutes afterwards. Total time was about an hour and 45 minutes. Thanks for the post!

First I want to say thank u for this. What I did was use onions not celery . When I did did the butter part before I put the skin back I seasoned the meat with mckormicks perfect pinch all purpose season. Then I rubbed the outside with a little little olive oil for sticking purposes. Seasoned the outside . Then I used aluminum pan.( didn't have a roaster) and let's just say I had a great night....I made two. Took about 2 1/2 hours ... loved it. Oh the oil was cause o used very little water. I didn't want them to stick. I wanted crispier skin..... Now that I have made this several times... when I make the pockets and stuff the butter and the onions down in them, I sprinkle it heavily with McCormick Hamburger seasoning (its a must) pepper salt season salt garlic .powder/salt . Sometimes I make an herb butter to use inbetween the skin... I stuff it really really full ... seasoning every section as I stuff it. .. makes a huge difference!!

Great recipe. I made a few changes, though. 1: I added thyme, rosemary, parsley, cayenne pepper, and red pepper flakes to the butter and made a rub I put under the skin and all over each leg 2: I punctured a whole in each leg near the bone and put a half clove of garlic and a roughly cut cippolini onion in 3: I added baby red potatoes, carrots, celery and onions all around the legs and used the remaining butter mixutre to coat each 4: I put a cup of chicken broth over everything. I cooked uncovered like the directions ask, but I turned up the oven to 375 to get them more crispy. They came out juicy and delicious and I didn't need gravy as the juices at the bottom of the pan were gravy enough. Definitely will make this recipe again!

Bro, this turned out better than expected.

With so few ingredients and no seasonings other than salt, I didn't expect to like this as much as I did. The celery addition was different - I'd say more of a presentation thing. Mine were done in just under 1 1/2 hours, and they browned up nicely. It's amazing how just the salt really brings out the flavors of the turkey. I'm not usually a fan of turkey legs, but I did enjoy this recipe.

I was cooking a 2 kg Turkey Leg for Christmas lunch so I actually cooked this for for an hour and three-quarters. It was nice to be cooked in that time. I kept it simple as I had many other flavours within the Christmas lunch. I cut the skin and simply melted the butter, basted the turkey leg and added lots of salt and pepper and it crisped up beautifully. Cheers!

It was delicious, but I added a little of onion and garlic powder for more flavor.

I didn’t add the celery but everything else was added.

This recipe is great. Butter is a bit expensive these days but if you want crisp skin you will need either it or oil. I used homemade turkey stock instead to keep the legs moist and basted occasionally.

This was outstanding. I never eat the drumsticks, they are too tough and dry. But this! This recipe was so good even my husband liked them and he NEVER eats the drumsticks. They turned out moist and mouth watering. I'm making them again, but unfortunately I'll have to wait until tomorrow because it has gotten too late. I forgot they do take time to cook properly.

No changes, we enjoy dark meat since it’s juicy and flavorful. We liked this recipe because we can cook it well done without drying them out.

A family favorite! Thanks for this delicious recipe. Using this recipe with Turkey legs and thighs tonight.