Roasted Turkey Legs Herbs (Printable version)

Golden turkey legs infused with herbs and roasted for juicy, flavorful results and crispy skin.

# What You'll Need:

→ Turkey

01 - 4 turkey legs, approximately 10.5–14 oz each

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper

→ Vegetables (optional for roasting)

10 - 2 onions, quartered
11 - 3 carrots, cut into chunks
12 - 2 celery stalks, cut into chunks

# Directions:

01 - Set the oven temperature to 350°F (180°C).
02 - Combine olive oil, lemon juice, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper in a bowl and whisk thoroughly.
03 - Dry turkey legs with paper towels and evenly coat them with the marinade.
04 - Place the turkey legs in a large roasting pan and, if desired, distribute onions, carrots, and celery around as a fragrant bed.
05 - Loosely cover the pan with aluminum foil and roast for 45 minutes.
06 - Remove the foil, baste the turkey legs with pan juices, and roast uncovered for an additional 35 minutes or until skin is golden and the internal temperature reaches 165°F (75°C).
07 - Allow the turkey legs to rest for 10 minutes to redistribute juices before serving.

# Expert advice:

01 -
  • Roasted turkey legs give you that restaurant-quality crispy skin without wrestling a whole bird—and they cook in under two hours
  • The herb marinade creates layers of flavor that taste like you spent hours in the kitchen, but you'll actually have time to set the table
  • One pan, minimal cleanup, and enough comfort to make any weeknight feel like a celebration
02 -
  • Dry those turkey legs thoroughly before marinating—I learned this the hard way when my first attempt turned out steamed rather than roasted. The difference between crispy skin and rubbery skin often comes down to that one step.
  • If your oven tends to run hot, start checking the internal temperature around the 70-minute mark. Every oven is different, and a meat thermometer is your best friend here, not just a nice-to-have.
  • Don't skip the basting step. It feels like extra work, but those pan juices are liquid gold that transforms the skin from merely cooked to genuinely spectacular.
03 -
  • If fresh herbs aren't available, use dried, but remember dried herbs are more concentrated—use about one-third the amount of fresh. Dried thyme and rosemary are particularly forgiving in this recipe.
  • For a one-pan meal without extra dishes, add potatoes to the roasting pan during the first roasting phase. They'll cook perfectly alongside everything else and absorb all those incredible flavors.
  • A dry Riesling or light Pinot Noir pairs beautifully with this dish. The acidity cuts through the richness of the turkey while the fruit notes echo the herbs.

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