Name: Roasted Turkey Leg Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter, melted and cooled slightly; 1 tablespoon fresh rosemary, coarsely chopped; 1 tablespoon fresh thyme, coarsely chopped; 1 tablespoon Dijon mustard (optional); 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon brown sugar (dark or light); 1/2 teaspoon freshly ground black pepper; 4 skin-on, bone-in turkey drumsticks (10–18 ounces each), patted dry

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Roasted turkey legs are a delicious and hearty alternative to cooking a whole bird. With crispy, golden skin and tender, juicy meat, this recipe is perfect for holidays, Sunday dinners, or any time you crave a comforting, flavorful main dish. Seasoned with herbs, butter, and a touch of Dijon mustard, these drumsticks are simple to prepare yet incredibly satisfying.

Why You’ll Love This Recipe

This roasted turkey leg recipe is all about bold flavors and tender texture. The herb butter adds richness, while roasting and broiling ensure crispy skin and juicy meat. It’s much easier than roasting a whole turkey, and it delivers the same holiday-worthy flavors. Perfect for smaller gatherings or when you want to enjoy turkey without all the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon fresh rosemary, coarsely chopped
1 tablespoon fresh thyme, coarsely chopped
1 tablespoon Dijon mustard (optional)
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon brown sugar, dark or light
1/2 teaspoon freshly ground black pepper
4 skin-on, bone-in turkey drumsticks (10–18 ounces each), patted dry

Directions

Arrange oven rack 8–10 inches from the broiler and preheat oven to 325ºF. Line a baking sheet with foil and place a wire rack on top.
In a small bowl, mix together butter, rosemary, thyme, Dijon mustard (if using), salt, garlic powder, brown sugar, and pepper.
Rub mixture all over the turkey legs, tucking some under the skin. Wrap each drumstick tightly in foil and place on the wire rack.
Bake until tender and internal temperature reaches at least 165ºF, about 1 hour 45 minutes to 2 hours.
Remove from oven, unwrap foil, and carefully save juices if desired for gravy.
Preheat broiler. Place unwrapped drumsticks back on the rack and broil 8–10 minutes, flipping halfway, until skin is golden and crispy. Watch closely to prevent burning.
Let cool for 10 minutes before serving.

Servings and timing

This recipe makes 4 servings (1 drumstick per person).
Prep time: 15 minutes
Cook time: 2 hours
Broil time: 10 minutes
Total time: about 2 hours 25 minutes

Variations

Swap rosemary and thyme for sage or oregano for a different herb profile.
Add smoked paprika or chili flakes for a spicy kick.
Use honey or maple syrup instead of brown sugar for a subtle sweetness.
Marinate turkey legs overnight in the butter-herb mixture for deeper flavor.
Make it smoky by roasting with a touch of liquid smoke or smoked salt.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze cooked turkey legs (without skin crisping step) for up to 3 months. Reheat in a 325ºF oven, covered, until warmed through, then broil briefly to re-crisp the skin. Avoid microwaving, as it can make the skin rubbery.

FAQs

Can I use turkey thighs instead of drumsticks?

Yes, turkey thighs work well with this recipe. Just adjust cooking time slightly since they may be thicker.

Do I need to brine the turkey legs first?

Brining is optional. The butter and herbs keep the turkey moist, but brining adds extra juiciness if you have time.

Can I make this recipe without foil?

Yes, but the foil helps retain moisture during roasting. Without it, the legs may cook faster and be less tender.

How do I know when the turkey legs are done?

Use a meat thermometer. The thickest part of the leg (not touching the bone) should read at least 165ºF.

Can I use dried herbs instead of fresh?

Yes, use one-third the amount of dried herbs since they are more concentrated.

What should I serve with roasted turkey legs?

Mashed potatoes, roasted vegetables, stuffing, or cranberry sauce all pair beautifully.

Can I make gravy with the drippings?

Yes, save the juices from the foil, strain, and use as a base for a rich gravy.

Can I cook these on the grill instead?

Absolutely. Wrap in foil and cook over indirect heat until tender, then crisp the skin over direct heat.

Can I prepare them ahead of time?

Yes, you can season and wrap the legs up to 24 hours in advance and refrigerate until ready to roast.

How do I keep the skin from burning under the broiler?

Keep a close eye while broiling and flip halfway through. Reduce the rack distance slightly if they brown too quickly.

Conclusion

Roasted turkey legs are a flavorful, easy-to-make alternative to roasting a whole bird. With crispy skin, tender meat, and rich herb-butter seasoning, they’re perfect for both holiday meals and casual dinners. This recipe is simple, versatile, and sure to become a family favorite.

Ezabella

Roasted Turkey Leg Recipe