Why You’ll Love Juicy Oven Roasted Turkey Legs Recipe

I like this recipe because it’s simple, reliable, and incredibly flavorful. I enjoy how the slow roasting keeps the meat juicy while the final high-heat roast crisps the skin perfectly. I also appreciate that the gravy comes straight from the pan, making the whole meal feel cohesive and rich.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 turkey legs drumsticks or drumstick & thigh portions, NOT smoked
2 tablespoons olive oil or melted butter
1 teaspoon kosher salt plus more to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme rosemary, or sage
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes optional, for a little kick
½ cup chicken broth or turkey stock
2 tablespoons soy sauce or Worcestershire sauce

Gravy
pan drippings and juices from roasted turkey legs leave everything in the pan!
2 tablespoons butter or skimmed fat from the pan if you have enough
2 tablespoons all-purpose flour
1 ½ cups chicken broth or turkey broth, warm

Directions

I start by patting the turkey legs very dry with paper towels so the skin crisps nicely. I rub them all over with olive oil or melted butter. I mix the salt, smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and red pepper flakes together, then massage the spice mixture evenly over the turkey legs, making sure to get under the skin when possible.

If I have time, I cover and refrigerate the seasoned turkey legs for a few hours to deepen the flavor. I preheat the oven to 325°F (160°C) and arrange the turkey legs in a roasting pan with the broth and soy sauce in the bottom of the pan, keeping the liquid away from the skin. I cover tightly with foil and roast for about 1½ hours.

After that, I remove the foil, spoon some pan juices over the legs, increase the oven temperature to 425°F (220°C), and roast uncovered until the skin is golden and crisp and the internal temperature reaches 170–175°F near the bone. I transfer the turkey legs to a plate, tent them loosely with foil, and let them rest while I prepare the gravy.

To make the gravy, I place the roasting pan over medium heat, add the butter or reserved fat, and stir to loosen the browned bits. I whisk in the flour and cook until golden, then slowly add warm broth while whisking until smooth and glossy. I let it simmer briefly, then adjust seasoning to taste.

Servings and Timing

I get about 4 servings from this recipe. Prep time takes around 15 minutes, cooking time is about 2 hours, and total time comes to roughly 2 hours and 15 minutes, including resting.

Variations

I sometimes switch up the herbs using rosemary or sage instead of thyme. I also like adding a splash of Worcestershire sauce or Dijon mustard to the gravy for extra depth. For a richer finish, I occasionally whisk in a bit of cream or extra butter.

Storage/Reheating

I store leftover turkey legs in an airtight container in the refrigerator for up to four days. When reheating, I warm them in the oven covered with foil to keep them moist, and reheat the gravy gently on the stovetop.

FAQs

Can I use smoked turkey legs?

I avoid smoked turkey legs because they’re already cooked and heavily seasoned.

How do I keep turkey legs from drying out?

I roast them covered at a low temperature first, which keeps the meat juicy.

Can I marinate the turkey legs overnight?

I like seasoning them ahead of time and letting them rest in the fridge for better flavor.

What internal temperature should turkey legs reach?

I cook them until they reach 170–175°F near the bone.

Can I make the gravy without flour?

I sometimes use cornstarch slurry instead, but the texture will be slightly different.

What if I don’t have pan drippings?

I add extra broth and season the gravy more aggressively to boost flavor.

Can I use turkey thighs instead?

I use thighs often and follow the same cooking method.

Is this recipe gluten-free?

I make it gluten-free by using gluten-free flour for the gravy.

Can I freeze leftover turkey legs?

I freeze them in airtight containers for up to three months.

What sides go well with turkey legs?

I like serving them with mashed potatoes, roasted vegetables, or stuffing.

Conclusion

I think these juicy oven roasted turkey legs are a fantastic option when I want comfort food that feels hearty and satisfying. The crispy skin, tender meat, and rich gravy make this a meal I enjoy making again and again.