Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Dark meat lovers will rejoice when they are served up with a plump, juicy turkey leg that has been rubbed down with a piquant blend of seasonings. We’re cooking the turkey legs in the oven to get a beautiful golden brown color on them. They’re deliciously moist on the inside, and so satisfying. I am able to buy turkey legs from my butcher, but you’ll often find them available at most grocery stores around the holidays. They can also order them up for you. I’m also sharing a simple yet amazing pan gravy option that I think you will love. Let’s talk about how to make roasted turkey legs, shall we?
Turkey Legs/Drumsticks. Sizes vary for turkey legs. Mine were 1 pound each legs, though they are often smaller. Butter. Seasonings. Sea salt, paprika, garlic powder, onion powder, dried thyme, dried rosemary, dried sage, black pepper, cayenne. Or try my turkey rub recipe. GRAVY OPTION Turkey Leg Drippings. Save 1 cup from the roasting pan. Chicken Bouillon. I love Knorr brand. Corn Starch Slurry. To thicken the gravy.
This is our flavor builder. The selection of spices is very important. The First Roast. Preheat the oven to 425 degrees F (220 C) and bake the turkey legs in a roasting pan with a roasting rack at the bottom. This will allow the turkey drumsticks to cook evenly, and let you save the drippings. You can also roast them on a wire rack with a baking sheet set below to catch the drippings. Roast the turkey drumsticks for 25 minutes, until nicely browned. Since turkey legs can vary in size, it is best to use a meat thermometer to measure the internal temperature, as cook times can vary. I like to use my Thermapen meat thermometer from ThermoWorks (I’m an affiliate). Works great! Looks like it is done cooking! Rest the roasted turkey legs and serve them up! Do you want gravy with them? Check it out! Thicken the Gravy. Swirl in the bouillon cube (if using) and cornstarch slurry over heat tot thicken it up to your liking. Whisk in a bit of butter at the end. Boom! Done! Your baked turkey legs are ready to serve. Do you want mashed potatoes and gravy with this? Or will you serve them with your favorite side dish? I’d love to hear! Feel free to get crazy!
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You can also freeze them for 2-3 months. I like to pick the meat from any leftovers and freeze it for using in soups, stews, or sandwiches. That’s it, my friends. I hope you enjoy my roasted turkey legs recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
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