I love this recipe because it transforms a humble turkey leg into something special. The seasoning paste infuses the meat with savory, zesty flavor, while roasting keeps it tender and moist. Rolling and tying the turkey leg makes it cook evenly and look stunning when sliced. The gravy is made from the pan drippings, giving it the perfect balance of depth and richness.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For Turkey Leg Roulade: 1 large ~2.5–3 lb deboned, skin-on turkey leg 2 Tbsp olive oil 2 Tbsp lemon juice 1 ½ tsp garlic powder 1 ½ tsp paprika 1 tsp ground coriander seeds 1 tsp Italian seasonings Salt and black pepper to taste (I use about 1 tsp salt and ¾ tsp pepper)
For Turkey Gravy: 1 cup turkey drippings from the pan (fat skimmed) 1 cup unsalted chicken or turkey broth 1 Tbsp unsalted butter 1 Tbsp cornstarch
Directions
Prepare and Season the Turkey I preheat the oven to 375°F (190°C). In a small bowl, I combine olive oil, lemon juice, garlic powder, paprika, ground coriander, Italian seasonings, salt, and pepper to create a seasoning paste.
Assemble the Roulade I place the deboned turkey leg skin-side down on a cutting board and spread the seasoning paste evenly over the meat. Then I roll it up tightly, making sure the skin stays on the outside, and tie it with kitchen twine at 2-inch intervals to hold its shape.
Roast the Turkey Leg I transfer the roulade to a roasting pan and roast for about 1 hour, or until the skin turns golden brown and the internal temperature reaches 165°F (74°C). Once done, I remove it from the oven, cover it with foil, and let it rest for about 10 minutes while I prepare the gravy.
Make the Gravy I skim the fat from the pan drippings, then pour the drippings into a medium saucepan with the broth and butter. I bring it to a boil. In a small bowl, I whisk cornstarch with a little cold water until smooth, then slowly pour it into the boiling broth while stirring. I let it simmer for 3 to 5 minutes, stirring often, until it thickens. I taste and adjust the seasoning as needed.
Serve I slice the rested roulade into rounds and serve it with the warm gravy. It pairs beautifully with mashed potatoes and grilled asparagus.
Servings and Timing
This recipe serves 4 people. It takes about 15 minutes to prepare and 1 hour to cook, with a total time of 1 hour and 15 minutes. Each serving contains approximately 275 kcal.
Variations
Sometimes I stuff the roulade with a bit of sautéed spinach, mushrooms, or breadcrumbs for extra flavor. I also like to brush the skin with a little honey during the last 10 minutes of roasting for a golden glaze. For a citrus twist, I replace part of the lemon juice with orange juice.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I slice the roulade and warm it in a covered dish in the oven at 325°F (160°C) until heated through, adding a splash of broth to keep it moist. The gravy can be reheated gently on the stovetop or in the microwave.
FAQs
Can I make this with turkey breast instead?
Yes, but the dark meat of the leg stays juicier and has a richer flavor.
How do I debone a turkey leg?
I use a sharp knife to cut along the bone and gently work it out, or I ask the butcher to do it for me.
Can I make the roulade ahead of time?
Yes, I assemble and tie it ahead, then refrigerate it for up to a day before roasting.
Can I use butter instead of olive oil in the seasoning?
Yes, melted butter works well and gives a slightly richer flavor.
How do I prevent the roulade from drying out?
I avoid overcooking it and let it rest covered after roasting to retain juices.
Can I cook it in a slow cooker?
Yes, I can slow-cook it on low for 5–6 hours, but it won’t have crispy skin.
How do I thicken the gravy if it’s too thin?
I add a little more cornstarch slurry and simmer until it reaches the desired thickness.
Can I freeze the roulade?
Yes, I wrap it tightly and freeze it for up to 2 months. I thaw overnight before reheating.
What can I serve with this roulade?
I love pairing it with mashed potatoes, roasted vegetables, or rice pilaf.
Conclusion
This turkey leg roulade with easy gravy is a show-stopping main dish that’s surprisingly simple to prepare. I love how the seasoning infuses the meat with flavor, while roasting keeps it tender and juicy. The silky gravy completes the dish, making it a perfect centerpiece for any dinner — elegant enough for holidays but easy enough for any time of year.
