Turkey Leg Recipe: Juicy Roasted Leg Quarters, Crispy Skin
This turkey leg recipe roasts bone in leg quarters over lemon, red onion, garlic, and fresh herbs until the skin is golden and the dark meat is tender. It's one pan, 10 minutes of prep, and no whole turkey to thaw or carve.
Servings: 4 people
Ingredients
- Slices of lemon slices and red onion, some fresh rosemary and garlic cloves
- 2 turkey leg quarters about 1½ to 2 lb each
- 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 40-50 minutes. For the most tender dark meat, roast until the thickest part of the thigh reads 175°F (79°C).
- Remove the turkey from oven, wrap with foil and let it rest for about 20 minutes. Enjoy!
Notes
- For the most tender dark meat, roast until the thickest part of the thigh reads 175°F (79°C). Turkey is safe to eat at 165°F (74°C).
- Cooking time depends on the size of your turkey legs. Start checking the temperature 15 minutes early.
- Tent loosely with foil if the skin browns too quickly.
- To separate a leg quarter, cut through the joint between the thigh and drumstick. Pull out the thin tendons in the drumstick as you slice.
- For 1½ to 2 pound leg quarters, plan on 70 to 80 minutes total. Smaller or larger legs will need less or more time.
- To store: You can tightly wrap the turkey legs, once cooled, and store them in the fridge for up to 3 days.
- To reheat: Reheat in the oven until warmed through. You can also reheat it in the microwave.
- To freeze: Tightly wrap and freeze for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 550kcal | Carbohydrates: 2g | Protein: 65g | Fat: 32g | Cholesterol: 272mg | Sodium: 838mg | Potassium: 650mg | Fiber: 1g