Easy Roasted Turkey Leg Recipe – Crisp Skin, Tender Meat
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!
Servings: 4 people
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
Serving: 1/4 | Calories: 323kcal | Carbohydrates: 3g | Protein: 23g | Fat: 22g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 57mg | Fiber: 1g