In the mood for turkey but don’t want to roast an entire turkey? Try this Turkey Leg Recipe! It’s easier, faster, and just as tasty, if not more. Perfect crispy skin and moist juicy meat, this roasted turkey leg is great for a small holiday dinner. Even better, you don’t even have to carve the turkey once it’s done!
Olivia’s Personal Note
Every time I host a cozy Thanksgiving or holiday dinner, I always go back to my two forever-favorites: my Reverse Sear Prime Rib and my Turkey Breast recipe. They’re my comfort-zone mains! Reliable, delicious, and always loved.
But last year, we had my husband’s childhood best friend over for a little Friendsgiving, and I decided to switch things up and make turkey legs… and oh my gosh, it was such a success.
Honestly, there’s no need to spend days thawing, brining, and prepping a whole turkey. These turkey legs are such a low-fuss, high-flavor alternative, especially for all the dark meat lovers out there.
I served them with some of my favorite sides: mashed potatoes, Potato au Gratin, roasted green beans, cranberry sauce, and my gravy without drippings. Then for dessert, we had warm gluten-free apple crisp and pecan pie bars, and let me tell you… everything was an absolute hit.
Key Ingredients to Make Roasted Turkey Legs
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Lemon Slices: Fresh lemon slices give the turkey legs a bright, clean flavor as they roast. I’ve tried using just lemon juice, and while it works, I’ve found that slices release a more aromatic citrus flavor and help perfume the whole pan beautifully.
Aromatics (Onion & Garlic): The onion and garlic are truly essential. After testing this recipe, I’ve found that roasting the turkey legs over aromatics builds a richer, deeper flavor. They caramelize slightly and infuse the meat with that savory, cozy aroma you expect from a holiday dish.
Fresh Herbs: Fresh rosemary, sage, parsley, and thyme add incredible flavor and fragrance. I’ve tried dried herbs as well, but fresh herbs give a brighter, more vibrant finish. They also make the turkey legs look beautiful when serving. They’re the key to making simple roasted turkey taste really special.
Turkey Legs: I use bone-in, skin-on turkey legs with thighs attached because they roast up juicy and flavorful. After testing this recipe with drumsticks, I’ve found that legs-with-thighs stay moister and cook more evenly. Free-range or organic turkey legs also tend to have better texture and flavor.
Seasonings: My favorite blend is paprika, garlic powder, dried oregano, cumin, salt, and pepper. I’ve played around with different combinations, and this mix gives the turkey legs a deep, savory flavor with just a hint of earthiness. The paprika also adds beautiful color as it roasts.
Prepare the Equipment
- Preheat the oven to 350º Fahrenheit (175º Celsius).
- Line a roasting pan or baking sheet with parchment paper or foil, and spread red onion slices, lemon slices, rosemary, and garlic cloves over it.
Prepare the Turkey
- Pat dry and rub the turkey leg with olive oil on both sides.
- In a small bowl, mix together paprika, garlic powder, dried oregano, ground cumin, salt, and pepper.
- Rub the seasoning mix all over the turkey legs.
Roast the Turkey Legs
- Place the turkey leg on top of the slices of onions, lemons, rosemary, and garlic, skin side down and roast for 30 minutes.
- Turn the legs over, skin side up, and cook for a further 30-40 minutes or until the internal temperature is 165°F (74°C). Use a meat thermometer to check it.
- Remove the turkey legs from the oven, wrap it with foil and let it rest for about 20 minutes.
Olivia’s Recipe Tips
Make sure you pat dry your turkey leg first. The moisture on the skin from thawing it or taking it out of the fridge will make it difficult for your skin to crisp up.
Feel free to change up the fresh herbs if you have different ones on hand.
Depending on the size of your turkey legs, it may take longer or quicker for yours to roast.
You can easily double or triple this turkey leg recipe if you’d like to feed a larger crowd.
Easy Roasted Turkey Leg Recipe – Crisp Skin, Tender Meat
Ingredients
- Slices of lemon slices and red onion, some fresh rosemary and garlic cloves
- 2 large turkey legs
- 3 tbsp extra virgin olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tsp dried oregano
- ½ tsp ground cumin
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 350º Fahrenheit (175º Celsius). In a roasting pan, line with parchment paper or foil and spread red onion slices, lemon slices, rosemary, and garlic cloves over it.
- Rub the turkey leg with olive oil (both sides).
- In a small glass bowl, add paprika, garlic powder, dried oregano, ground cumin, salt and pepper and mix well to combine all the ingredients together.
- Sprinkle the spices mixture over the turkey on both sides.
- Place the turkey leg on top of the slices of onions, lemons, rosemary and garlic, skin side down and roast for 30 minutes. Turn the legs over, skin side up, and cook for a further 30-40 minutes or until the internal temperature is 165°F.
- Remove the turkey from oven, wrap with foil and let it rest for about 20 minutes. Enjoy!
Notes
- The easiest way to make sure the turkey is cooked is by checking the internal temperature with a meat thermometer. The internal temperature should reach 165°F.
- Avoid slicing into the turkey legs immediately as the juices will run right out onto your cutting board. Let the leg rest before slicing.
- Cover the turkey legs with tin foil if the skin is browning too quickly.
- To store: Put leftover turkey into an airtight glass container and keep them for up to 4 days in the fridge.
- To reheat: Reheat roasted turkey legs in a 325°F (163°C) oven for 15-20 minutes or until they reach 165°F (74°C) internally, or use short intervals in the microwave with a damp paper towel to prevent drying.
- To freeze: Place the leftover cooked turkey in a freezer-safe container or bag once it has cooled. Then, freeze the cooked turkey for up to 4 months. You can shred the turkey beforehand so it’s easy to throw in some soup or salad later.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Do you have a good dressing to go with these legs
I am testing a new gravy recipe to go with. It will be soon on the site.
Gravy recipe yet?
Not yet I’m sorry.
Happy Thanksgiving
Thank you! You too!
This was a hit! Thank you for the recipe. Subbed in dried thyme for oregano. Definitely a keeper for future meals.
That’s awesome! Happy to hear that 😉