Description
This recipe brings together the rustic charm of turkey legs and the comforting flavors of fresh herbs and garlic. Slow-roasting ensures tender, juicy meat with crisp golden skin, making it perfect for holidays, Sunday dinners, or any occasion where you want to serve something hearty and delicious without the fuss of roasting a whole bird.
Ingredients
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4 large turkey legs (drumsticks or a mix of drumsticks and thighs)
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6 cloves garlic, minced
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3 tablespoons olive oil
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1 tablespoon fresh rosemary, chopped
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1 tablespoon fresh thyme leaves
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1 tablespoon fresh sage, chopped
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2 teaspoons paprika
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1 teaspoon onion powder
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1 teaspoon salt (more to taste)
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½ teaspoon black pepper
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½ teaspoon crushed red pepper flakes (optional)
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1 lemon, sliced
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1 cup chicken or turkey broth
Instructions
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Preheat the oven to 300°F (150°C). The low roasting temperature ensures the meat cooks evenly and stays tender.
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Pat the turkey legs dry with paper towels to remove excess moisture, which helps the skin crisp during roasting. Arrange them in a large roasting pan or baking dish.
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In a small bowl, combine minced garlic, olive oil, rosemary, thyme, sage, paprika, onion powder, salt, pepper, and red pepper flakes. Mix until it forms a fragrant paste.
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Rub the herb-garlic mixture generously over each turkey leg, coating both the skin and the meat underneath. Lift the skin gently and spread seasoning directly onto the flesh for maximum flavor.
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Place lemon slices around the turkey legs in the roasting pan. Pour broth into the pan to add moisture and keep the meat juicy while roasting.
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Cover the roasting pan with aluminum foil and place in the oven. Roast for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone.
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Remove the foil and increase the oven temperature to 425°F (220°C). Roast for another 15–20 minutes to crisp the skin until golden and caramelized.
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Let the turkey legs rest for 10 minutes before serving. This step allows the juices to redistribute, ensuring moist and flavorful meat. Serve warm with your choice of sides.
Notes
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For more flavor, marinate the turkey legs in the herb-garlic rub overnight before roasting.
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If fresh herbs aren’t available, substitute dried ones using about one-third the amount.
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Add root vegetables like carrots, potatoes, or parsnips to the roasting pan for a complete one-pan meal.
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Leftover turkey can be shredded and used in soups, sandwiches, or salads.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes