Description

Juicy oven roasted turkey legs with crispy skin, seasoned with a savory spice rub and finished with a rich pan gravy for a comforting, satisfying meal any time of year.

Ingredients

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

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes (optional)

1/2 cup chicken broth or turkey stock

2 tablespoons soy sauce or Worcestershire sauce

2 tablespoons butter or reserved pan fat (for gravy)

2 tablespoons all-purpose flour

1 1/2 cups warm chicken broth or turkey broth (for gravy)

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Instructions

Pat the turkey legs very dry with paper towels. Rub all over with olive oil or melted butter.
Mix salt, smoked paprika, garlic powder, onion powder, dried herbs, black pepper, and red pepper flakes. Massage evenly over the turkey legs, getting under the skin when possible.
If time allows, refrigerate seasoned turkey legs for a few hours to deepen flavor.
Preheat oven to 325°F (160°C). Arrange turkey legs in a roasting pan with broth and soy sauce in the bottom, keeping liquid away from the skin.
Cover tightly with foil and roast for about 1 1/2 hours.
Remove foil, baste legs with pan juices, and increase oven temperature to 425°F (220°C).
Roast uncovered until skin is golden and crisp and internal temperature reaches 170–175°F near the bone.
Transfer turkey legs to a plate, tent loosely with foil, and rest.
For the gravy, place the roasting pan over medium heat. Add butter or reserved fat and loosen browned bits.
Whisk in flour and cook until golden. Slowly whisk in warm broth until smooth and glossy.
Simmer briefly, adjust seasoning, and serve gravy with the turkey legs.

Notes

Roasting covered first keeps the meat juicy.

Finish at high heat for perfectly crisp skin.

Thighs can be used with the same method.

Use cornstarch slurry instead of flour for a gluten-free gravy.

Let the turkey rest before serving for juicier meat.

Nutrition

Serving Size: 1 turkey leg with gravy
Calories: 560
Sugar: 2g
Sodium: 820mg
Fat: 38g
Saturated Fat: 11g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 46g
Cholesterol: 185mg